Creamy Vegetable Chowder Recipe

CREAMY VEGETABLE CHOWDER



Creamy Vegetable Chowder image

This is a creamy but low-fat soup that is certain to warm the coldest winter chills. Made with simple ingredients, it is perfect for those snowy days when you don't want to head to the store.

Recipe From allrecipes.com

Provided by Amy Brumfield

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 7

Number Of Ingredients: 12

3 tablespoons margarine
1 onion, finely diced
3 potatoes, peeled and diced
¾ cup chopped celery
2 cups sliced carrots
2 teaspoons salt
⅛ teaspoon ground black pepper
3 cups chicken broth
3 cups milk
½ teaspoon dried parsley
¼ cup cold water
¼ cup cornstarch
Calories203.4 calories
Carbohydrate30.3 g
Cholesterol8.4 mg
Fat6.8 g
Fiber3.5 g
Protein6 g
SaturatedFat2.2 g
Sodium801.5 mg
Sugar8.2 g

Steps:

  • Melt butter in large saucepan over medium heat. Add onion and cook until tender.
  • Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
  • Add milk and parsley and heat just to boiling.
  • In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve.


CREAMY VEGETABLE CHOWDER



Creamy Vegetable Chowder image

This rich, comforting soup recipe can easily be doubled or tripled. You can lower the fat content by using turkey bacon, vegetable broth and skim milk. It's delicious either way. -Suzanna VandeBrake, Peyton, Colorado

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 12 servings (3 quarts).

Number Of Ingredients: 17

3/4 pound sliced bacon, chopped
2 large onions
2 medium carrots
2 celery ribs
2 medium parsnips
2 small turnips
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 cartons (32 ounces each) chicken broth
1 medium sweet potato, peeled and chopped
3 small red potatoes, chopped
2 bay leaves
1 tablespoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 cup half-and-half cream
1/2 cup minced fresh parsley
Calories 205 calories
Fat10g fat (4g saturated fat)
Cholesterol24mg cholesterol
Sodium956mg sodium
Carbohydrate21g carbohydrate (6g sugars
Fiber3g fiber)
Protein6g protein.

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Chop the onions, carrots, celery, parsnips and turnips; add to the pan. Cook and stir for 6-8 minutes or until fragrant., Sprinkle vegetables with flour, salt and cayenne; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sweet potato, potatoes, bay leaves, Worcestershire sauce and pepper sauce., Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in cream and parsley; heat through. Discard bay leaves.


CREAMY VEGETABLE CHOWDER



Creamy Vegetable Chowder image

This is a creamy but low-fat soup that is certain to warm the coldest winter chills. Made with common pantry ingredients, it is perfect for those chilly days when you don't want to head to the store. From All Recipes.

Recipe From food.com

Provided by CaliforniaJan

Categories     Chowders

Time 55m

Yield 7 serving(s)

Number Of Ingredients: 15

3 tablespoons butter
1 onion, finely diced
2 garlic cloves, minced
3 potatoes, peeled and diced
3/4 cup chopped celery
2 cups sliced carrots
2 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3 cups chicken broth
1 cup milk
1 (12 ounce) can low-fat evaporated milk
1/2 teaspoon dried parsley
1 tablespoon chives
1/4 cup cold water
1/4 cup cornstarch

Steps:

  • Melt butter in large saucepan over medium heat. Add onion and garlic and cook until tender.
  • Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
  • Add canned and skim milk and parsley and heat just to boiling.
  • In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve. Top with chives.
  • If you want a less chunky soup, puree half of the veggies before adding the cornstarch and then use half the amount of cornstarch.


VEGETABLE CHOWDER



Vegetable Chowder image

Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.

Recipe From allrecipes.com

Provided by TALL MOM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 7

Number Of Ingredients: 15

½ cup chopped red bell pepper
½ cup chopped onion
¼ cup margarine
1 cup chopped celery
1 cup cauliflower, chopped
1 cup diced carrots
1 cup fresh chopped broccoli
3 cups water
3 cubes chicken bouillon
½ cup all-purpose flour
1 tablespoon chopped fresh parsley
3 cups shredded Cheddar cheese
salt to taste
ground black pepper to taste
1 ½ cups milk
Calories341.3 calories
Carbohydrate16 g
Cholesterol55.3 mg
Fat23.9 g
Fiber2.1 g
Protein16.3 g
SaturatedFat12.1 g
Sodium927.1 mg
Sugar5.4 g

Steps:

  • In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
  • Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  • Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.


RUSTIC ROASTED WINTER VEGETABLE CHOWDER



Rustic Roasted Winter Vegetable Chowder image

A thick and hearty soup with butternut squash, sweet potatoes, parsnips, and more. Serve with a crusty loaf of bread for a cozy winter dinner. And don't worry about your vegetable dices being exact. It's supposed to be rustic!

Recipe From kitchentreaty.com

Provided by Kare for Kitchen Treaty

Time 1h15m

Number Of Ingredients: 15

1/2 small butternut squash (peeled, seeded, and cut into 1-inch dice) (about 2 cups)
3 medium parsnips (peeled, cut into 1-inch dice) (about 1 cup)
1 medium sweet potato (peeled, cut into 1-inch dice) (about 1 cup)
2 medium carrots (peeled, cut into 1-inch dice) (about 1 cup)
1/2 fennel bulb (quartered & sliced thin) (about 1 cup)
1/2 teaspoon + 1/2 teaspoon kosher salt or coarse sea salt
2 tablespoons + 3 tablespoons olive oil (divided)
1 medium onion (diced) (about 2 cups)
2 tablespoons all-purpose flour
4 cups vegetable broth
2 medium russet potatoes
4-5 fresh thyme sprigs
1 cup milk (I use 2%, but anything from nonfat to whole should work just fine or unsweetened plain almond milk)
Additional salt & freshly ground black pepper (to taste)
More pepper + thyme leaves for garnish
ServingSize1 /6 of recipe (about 1 1/2 cups)
Calories374 kcal
Sugar11 g
Sodium546 mg
Fat14 g
SaturatedFat2 g
Carbohydrate51 g
Fiber8 g
Protein13 g
Cholesterol4 mg

Steps:

  • Heat oven to 400 degrees Fahrenheit.
  • In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt. Spread in a single layer on a large baking sheet and roast until tender and browned in places, about 40 minutes, turning a couple of times while roasting.
  • While the veggies are roasting, prepare the base of the soup. To a large saucepan over low heat, add 3 tablespoons olive oil. Add the onion along with a pinch of salt and a bit of pepper, then cook, stirring occasionally, until soft, about 10 minutes.
  • Stir in the flour and cook for 3 minutes, stirring constantly.
  • Stir in the vegetable broth. Add the potatoes and thyme. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft. Remove from heat. Pick out the thyme stems and discard.
  • Stir in the roasted vegetables. Carefully transfer about 3 cups of the chowder to the pitcher of a blender. Puree until smooth. Return the pureed mixture to the pot and stir to combine. The soup should be thick, rich, and creamy.
  • Stir in the milk. Place the pot back on the burner, and, with the heat on medium-low, return to a simmer, stirring often to prevent burning.
  • Taste and add additional salt and pepper if desired.
  • Serve garnished with an additional turn of cracked pepper and thyme leaves. Sometimes, I'll reserve a few of the roasted veggies for garnish too.




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