Ingredients

• 2 litres vegetable stock
• 7 vegetable stock cubes
• 7 cloves garlic (I prefer pre-roasted garlic)
• 1.5 litres of milk, plus 500 ml extra for the cornflour mix
• 200 g cornflour
• 125 g butter
• 325 g double cream
• 1 large tin of white flageolet beans
• 2 tins of sweetcorn, drained
• 1 large butternut squash
• 6 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1-2 turnips, peeled and chopped
• 4–5 mixed sweet peppers, chopped
• 3–4 large potatoes, peeled and diced
• 2 large onions, peeled and chopped
• Fresh parsley, finely chopped (about 1 large bunch)
• Oil for roasting
• Salt and pepper to taste

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Instructions

1. Roast the butternut squash: Preheat the oven to 160°C.  Place the squash on a lined baking tray. Roast for about 1 ½ hours, or until soft. Leave to cool, then peel, deseed, and scoop out the flesh. Cut into cubes and set aside.
2. Roast the vegetables: Increase the oven temperature to 200°C. In a large baking dish, combine the carrots, onions, garlic, parsnips, turnips, and potatoes. Drizzle with  oil, season with salt and pepper, and roast until golden and tender (about 40–50 minutes). Add the chopped sweet peppers during the last 15–20 minutes of roasting and continue until all vegetables are beautifully caramelised.
3. Prepare the chowder base: In a large stockpot, add the vegetable stock, 1 litre of milk, butter, cream, and the stock cubes. Heat gently until hot but not boiling.
4. Thicken the base: Mix 200g of cornflour with 500ml of milk to form a smooth slurry. Gradually pour this into the hot stock liquid, stirring continuously until the chowder base thickens to a creamy consistency.
5. Add the vegetables: Stir in the roasted butternut squash, sweetcorn, and flageolet beans. Then add the roasted root vegetables and peppers. Simmer gently for 15–20 minutes to allow the flavours to blend.
6. Finish and season: Add the finely chopped parsley and adjust seasoning with salt and pepper to taste.
7. To Serve or Store: Serve hot with crusty bread for a wholesome lunch or in smaller bowls as a starter.
   Portion and freeze as needed – this chowder reheats beautifully.

So Versatile

When reheating, you can add cooked chicken, seafood, or crispy bacon for a delicious variation, or keep it vegetarian for a rich, creamy meal on its own.