Ramp Chowder

This blog signifies the end of my grocery store avoidance and our first produce delivery. I finally caved and placed a pick-up order at Giant Eagle on Monday and that means this is the last blog where we were surviving off our pantry staples and small grocery pick-up on March 19th. We also received our first bi-weekly produce order from Perfectly Imperfect Produce in Cleveland. They rescue fruit and produce that is destined for the landfill. I'm happy to keep supporting locally owned businesses during this time and we're using those boxes to supplement our bi-weekly trips through the drive-thru farmers market.

This chowder used the last of the ramps I picked up two weeks ago. I received the potatoes via my Perfectly Imperfect Produce box but everything else is something that we already had on hand. I thought the potatoes really helped temper the flavor of the ramps to make it a little less aggressive. The coconut milk and coconut bacon did not give this an overwhelming coconut flavor and the coconut milk was the perfect way to add some creaminess to the chowder.

Recipe slightly adapted from Health Starts in the Kitchen.

-1 teaspoon coconut oil
-1 cup ramps roughly chopped
-3 large russet potatoes peeled and diced
-4 cups vegetable broth
-1/8 teaspoon pepper
-Salt to taste
-1/2 can coconut milk (about 3/4 cup)
-1/4 cup shredded white cheddar

Optional Toppings
-shredded cheese
-ramp greens

**Quarantine Cooking Comments**
  1. I still didn't have any dairy products at this point so I used canned coconut milk -- if you have milk or cream use that instead. 
  2. You can use green onions or leeks.
  3. We made our vegetable broth from dehydrated vegetable soup (which has been working really well in a pinch) but any broth you have on hand would be good. 

In a large pot saute the ramps in the coconut oil until soft. Add the potatoes and the vegetable broth then simmer covered for 20 minutes or until the potatoes are fork-tender. Season the broth.

Reduce the heat to low and add the coconut milk and shredded white cheddar. Stir well to combine and cook until the white cheddar is fully incorporated. Check the seasoning and make any adjustments. 

If you prefer a thicker soup use an immersion blender to blend about half of the soup.

Garnish with coconut bacon, shredded white cheddar, and ramps.


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