Nova Scotia Hodgepodge
It’s not chowder, it’s hodge freaking podge.
It signifies the start of summer by combining new potatoes and carrots, beans and fresh peas all finished with a bit of cream and butter.
I love this classic dish. I love standing over the steaming pot, watching every veggie carefully to check for done-ness so that every bite is perfectly cooked without being even slightly mushy. I love the vegetal broth and slurping up the last of it with all of the sunken black pepper that I enthusiastically cracked to garnish the bowl.
Nova Scotia Hodgepodge
Ingredients
- 2 cups new potatoes, cut into large chunks
- 1 cup carrots, cut into large chunks
- 2 cups green and/or yellow beans, trimmed and halved
- 1 cup fresh peas, shelled
- ½ cup heavy cream
- ¼ cup butter
- Salt & pepper
Instructions
- Add potatoes to a large pot and cover with water. I don't like to drain my water after cooking to preserve as much flavour as possible, so I try to add just enough for the amount of veggies. Season lightly with salt. Turn heat onto high and bring to a boil.
- Continue cooking, stirring occasionally, until the potatoes are about half way done, about 5 minutes.
- Add carrots and continue cooking, stirring occasionally, until the both potatoes and carrots are tender, about 5 more minutes.
- Add the beans and peas and continue cooking until their colour intensifies, about 2-3 minutes.
- Remove from heat and add cream and butter. If you want yours less soupy, you can drain some water before adding cream and butter. Taste to adjust seasoning and add a generous amount of freshly cracked pepper if you know what’s good for you.
- Finish with your favourite fresh herbs or bacon for a garnish.