Creamy Maritime Hodge Podge
A medley of fresh vegetables come together in this creamy soup made with the goodness of Canadian dairy.
- Prep: 15 minutes
- Cooking: 20 minutes
- Total: 35 minutes
Ingredients
- 2 lbs (1 kg) new potatoes, cut into 1-inch (2.5 cm) chunks
- 8 oz (250 g) new carrots, cut into 1-inch (2.5 cm) chunks
- 8 oz (250 g) green beans, trimmed and halved
- 8 oz (250 g) yellow beans, trimmed and halved
- 4 to 5 cobs of fresh corn, cut into thirds (optional)
- 1 cup (250 mL) fresh or frozen fresh peas
- 3 cups (750 mL) whole Canadian milk (approx.)
- 1 1/2 cups (375 mL) half-and-half (10%) Canadian cream (approx.)
- 3/4 cup (175 mL) Canadian butter
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) black pepper
- 1 lb (500 g) fresh scallops cooked in Canadian butter (optional; see tip)
- 2 tbsp (30 mL) chopped fresh chives
Make it with Canadian Dairy
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Preparation
In large saucepan of boiling salted water, cook potatoes and carrots for 10 minutes or until starting to soften. Add green beans, yellow beans and, if using, corn and cook, stirring occasionally, for 5 minutes. Add peas and cook for 1 minute. Drain and return vegetables to saucepan.
Add milk, cream and butter to saucepan (make sure milk mixture covers vegetables; if needed, add additional milk and cream in a 1:2 ratio). Season with salt and pepper.
Reduce heat to medium-low and heat until broth is hot and butter is melted (do not boil).
Gently stir and serve. If desired, top with scallops seared in butter.
Tips
For cooked scallops: Dry 12 scallops with paper towels and remove tough muscles. Melt 1 tbsp + 1 tsp (20 mL) Canadian butter in large skillet set over high heat. Cook scallops for 2 minutes or until browned on bottoms, then flip and sear on other side for 2 minutes.
The broth consistency is a thin milky chowder, not a thick sauce. Want to add more broth? Keep the ratio of milk to cream at 1:2. Add butter as desired.
If desired, serve with slices of warm crusty bread.
