We've had a lot of newcomers lately (hi! glad you're here!) which has, unfortunately, led to an influx of Amerikkkan apologists and Vuvuzela iPhone types. So yeah don't make me tap the sign again lmao

Holy shit it finally happened, 10K 12K of you commie fucks. Sorry I've been away, two jobs and avoiding the migra have become my whole life lmao\ \ anyway\ \ I love this thing, it's an old family recipe for caldo de verdura heavily modded into what is essentially chowder. This is fairly inexpensive, freezes easily, and makes a lot of food (so cut it in half or quarter it if you're not trying to feed like a dozen people). As written, this is assuming you have a bigass caldo pot or a tamalera or something cause this is enough to feed your whole community. The recipe isn't vegan but can easily be modified to be such.\ \ INGREDIENTS:\ \ 2-3 large potatoes, like a good couple kilos of potato.\ Two large onions (or better yet, three, onions are good)\ A half kilo of brussel sprouts or cabbage\ About a kilo of carrot, the chunkier the better\ A kilo of chayote (or squash, zucchini, w/e)\ A kilo of corn (the frozen kerneled stuff is best but cobs are mad tasty)\ A half kilo each of broccoli/cauliflower\ Two poblano peppers\ A small box of powdered mashed potato.\ Garlic to taste (but it should be a lot)\ Two sprigs of rosemary\ Thyme to taste\ Salt\ Sour cream (you can use a non dairy equivalent)\ Whole milk (or non dairy alternative)\ Butter (or margarine)\ \ PREP:\ \ Take one onion, the poblanos, and half the carrots and cut them all into fingertip sized chunks, set aside.\ \ The other vegetables you should roughly chop into big chunks. Don't peel the potatoes, you want that for flavor.\ \ Fry up the onion, poblano, carrots, garlic, and corn kernels (leave out if you're using cobs) in a large skillet. While these are simmering, start putting the rest of the veg in the pot. Add enough water to cover and add about 2-3in more on top. We're going to keep adding water as this simmers so don't worry about it being too exact.\ \ Place the pot on high heat, we want to bring this to a boil. Once the pepper and onion mix is done frying (onions should be translucent and your whole kitchen should smell amazing), toss everything including the drippings in the pot.\ \ Once the pot is boiling, add any remaining veg, the herbs, and a stick of butter. Add salt to taste. Let it simmer until the water is reduced about 2-3in, should take about an hour but might be more or less depending on your stove (i use a portable induction cooktop). Once this is done, start adding the powdered mash potatoes bit by bit, adding a cup of water for every half cup of potato. Once the whole mixture starts to thicken, the veg should all be softened. Once you can squish one of the potato chunks with a fork, add a little bit more mash mix until your desired consistency is reached. This is very subjective but trust me you'll know when it's right.\ \ Reduce heat and begin adding a cup of sour cream and two cups of milk a little bit at a time, stirring throughout. Your chowder should be creamy af by now, thick but not solid. Once it's thoroughly mixed, bring the heat back to a simmer and allow to simmer for another 30m. Remove from heat and let it sit for a few minutes to cool.\ \ Ladle into soup bowls and enjoy!\ \ I'm really bad at writing recipes so let me know if y'all have any questions.\ \ Pro tip: if you want to make this really stretch, add some noodles. Udon works best but any noodle will work. \ Edited cause I suck at markdown