Easy Vegetable Chowder Recipes

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EASY CHEESY VEGETABLE CHOWDER



Easy Cheesy Vegetable Chowder image

Extreme comfort food! Cheese and vegetables in a velvety sauce. My steak and potatoes husband frequently requests this soup with fresh sourdough bread on weekends.

Provided by Belinda Duke

Categories     Soups, Stews and Chili Recipes     Chowders

Time 45m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
⅓ cup all-purpose flour
2 cups milk
1 (10.5 ounce) can chicken broth
2 cubes chicken bouillon
2 cups frozen mixed vegetables, thawed
1 (8 ounce) package process cheese food (such as Velveeta®), cut into small cubes
¼ teaspoon hot pepper sauce
¼ teaspoon ground white pepper

Steps:

  • Melt butter in a large, heavy pan over medium heat. Cook and stir onion and garlic in hot butter until tender, about 5 minutes. Whisk flour into the butter mixture until incorporated. Reduce heat to low and cook, stirring constantly, until the liquid is thick, about 3 minutes.
  • Stir milk, chicken broth, and chicken bouillon cubes into the butter mixture. Increase heat to medium and cook, stirring regularly, until slightly thickened, 5 to 7 minutes. Add mixed vegetables and cook until the vegetables are heated through, 10 to 15 minutes.
  • Reduce heat to low; add process cheese food, hot pepper sauce, and white pepper. Cook and stir until the cheese is completely melted, about 10 minutes.

Nutrition Facts : Calories 283.9 calories, Carbohydrate 18.5 g, Cholesterol 53.2 mg, Fat 17.6 g, Fiber 2.1 g, Protein 13.7 g, SaturatedFat 10.9 g, Sodium 1259.3 mg, Sugar 5.9 g

VEGETABLE CHOWDER



Vegetable Chowder image

This is one of my favorite winter time soups! Really comforting on a cold day! Very easy to make and everyone I know seems to love it. This re-heats well but it never lasts longer than a day at my house!

Provided by Theresa P

Categories     Chowders

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

3 cups diced peeled potatoes (1-inch dice)
2 1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrot
2 cups diced celery
4 teaspoons chicken bouillon
3 cups water
3/4 cup butter
4 cups milk
1 cup cooked diced ham (1-inch cubes)
1 cup shredded cheddar cheese
3/4 cup flour

Steps:

  • In a soup kettle add all vegetables and the 3 cups water and chicken bouillon.
  • Simmer 20 minutes or until vegetables are tender.
  • In a large saucepan melt butter.
  • Stir in flour and cook for 2-3 minutes until nice and bubbly.
  • Whisk in milk; bring to a boil.
  • Add this to the vegetable-water mixture in soup kettle.
  • Bring all to a simmer and add ham and shredded cheese.
  • Bring to a simmer again and cook until cheese is melted and all is heated through.
  • Serve and ENJOY!

VEGAN CURRIED VEGETABLE CHOWDER



Vegan Curried Vegetable Chowder image

This creamy vegan soup is hearty enough for a whole meal, thanks to chickpeas and a host of vegetables. To make it even more filling, you can add a scoop of cooked rice or noodles just before serving. When selecting a vegetable broth for this recipe, try to find one that is lighter in color and flavor so it doesn't overpower the other components.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 cup)
2 large carrots, chopped (about 1 1/2 cups)
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
Kosher salt
3 cloves garlic, finely chopped
1 tablespoon chopped fresh ginger
2 tablespoons curry powder
1/4 teaspoon cayenne pepper, or more to taste
One 13.5-ounce can unsweetened coconut milk
4 cups vegetable broth
Zest and juice of 1 lime (zest removed in strips with a vegetable peeler), plus lime wedges for serving
1/2 small head cauliflower, cut into small florets
One 15.5-ounce can chickpeas, rinsed and drained
1/2 cup cilantro leaves, coarsely chopped

Steps:

  • Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes.
  • Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges.

VEGETABLE CHOWDER



Vegetable Chowder image

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

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

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.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 16 g, Cholesterol 55.3 mg, Fat 23.9 g, Fiber 2.1 g, Protein 16.3 g, SaturatedFat 12.1 g, Sodium 927.1 mg, Sugar 5.4 g

GARDEN VEGETABLE CHOWDER



Garden Vegetable Chowder image

This creamy blend is chock-full of savory ingredients straight from the garden. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 12

1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, celery, cauliflower, carrot and broccoli
3 cups water
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 cups whole milk
1 tablespoon minced fresh parsley
3 cups shredded cheddar cheese

Steps:

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

Nutrition Facts : Calories 308 calories, Fat 20g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 1083mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

SPRING VEGETABLE CHOWDER RECIPE BY TASTY



Spring Vegetable Chowder Recipe by Tasty image

Here's what you need: olive oil, riced cauliflower, leek, garlic, kosher salt, vegetable stock, non-dairy milk, asparagus, english pea, lemon, fresh basil, medium red potato, cold water, fresh lemon juice, freshly ground black pepper

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 15

¼ cup olive oil, divided, plus more for drizzling
20 oz riced cauliflower
5 oz leek, tough green ends removed, cut into half moons and rinsed
5 cloves garlic, smashed
1 tablespoon kosher salt, plus 2 teaspoons, divided, plus more to taste
4 cups vegetable stock
2 cups non-dairy milk, plus more to taste, divided
10 oz asparagus, woody stems removed, cut into 1/2 in (1 1/4 cm) pieces
6 oz english pea, frozen
1 lemon, zest
¼ cup fresh basil, plus more for garnish
1 ½ lb medium red potato, cut into 1/2 in (1 1/4 cm) cubes
cold water
2 tablespoons fresh lemon juice
freshly ground black pepper, for garnish

Steps:

  • In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the riced cauliflower, leeks, garlic, and 1 teaspoon of salt. Sauté for 2 minutes, until the leeks just begin to soften.
  • Pour in the vegetable stock and 2 cups (480 ml) of non-dairy milk. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium, cover, and simmer for 15-20 minutes, until the cauliflower is completely broken down and tender.
  • Meanwhile, in a large pan, heat 2 tablespoons of olive oil over medium heat. Add the asparagus, peas, and 1 teaspoon of salt. Sauté for 2 minutes, until the vegetables are bright green with some crunch. Remove the pan from the heat and stir in the lemon zest and basil. Transfer to a bowl and set aside.
  • Wipe out the pan and add the potatoes and enough cold water to cover by 1 inch (1 ¼ cm). Season with 1 tablespoon of salt. Bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 8-10 minutes, until the potatoes are easily pierced with a fork but not mushy. Drain and set aside.
  • Remove the pot with the cauliflower from the heat. Blend with an immersion blender until completely smooth and creamy. Add up to 1 cup (240 ml) non-dairy milk or water if needed to thin to your desired consistency.
  • Stir in the reserved asparagus, peas, potatoes, and the lemon juice. Season to taste with salt.
  • Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and freshly ground black pepper.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 63 grams, Fat 51 grams, Fiber 6 grams, Protein 6 grams, Sugar 15 grams

HEARTY VEGETABLE CHOWDER



Hearty Vegetable Chowder image

This sounds heavenly for a cold winter night. Its still hot where I live but I plan to make it this Fall/Winter. Its from Family Circle.

Provided by jovigirl

Categories     Chowders

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

3 carrots, finely chopped
2 onions, chopped
2 tablespoons butter
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
2 yukon gold potatoes, peeled and diced
6 cups corn kernels
2 cups half-and-half
3 tablespoons cornstarch
3 tablespoons sherry wine
1 1/2 teaspoons salt
chopped chives (to garnish)

Steps:

  • Saute carrots and onions in butter.
  • Add chicken broth, thyme and sage.
  • Bring to a boil; add potatoes, corn and half-and-half.
  • Reduce heat to mnedium and simmer 15 minutes, until vegetables are tender.
  • Mix corn starch with sherry (add a little bit of your soup liquid in it to thin it a bit) and stir into soup.
  • Add salt.
  • Garnish with chives.

Nutrition Facts : Calories 317.2, Fat 11.6, SaturatedFat 6.5, Cholesterol 30, Sodium 886.2, Carbohydrate 44, Fiber 4.7, Sugar 3.2, Protein 9.1

VEGETABLE CHOWDER



Vegetable Chowder image

Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to 6 months.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 10

3 tablespoons butter
1 large onion, diced (about 2 cups)
2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
1/2 teaspoon dried thyme
3 cups milk
4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
8 ears corn, kernels removed (about 4 cups)
Coarse salt and ground pepper
1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
Hot pepper sauce, for serving (optional)

Steps:

  • In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
  • Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
  • Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
  • With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.

Nutrition Facts : Calories 313 g, Fat 9 g, Fiber 7 g, Protein 11 g

GARDEN VEGETABLE CHOWDER



Garden Vegetable Chowder image

Categories     Soup/Stew     Vegetable     Quick & Easy     Bon Appétit

Yield 6 generous servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1 16-ounce package frozen corn kernels
2 small red-skinned sweet potatoes (yams), peeled, diced
3 celery stalks, diced
2 small zucchini, diced
1 large carrot, diced
1 small onion, diced
2 teaspoons dried thyme
4 bay leaves
6 cups canned low-salt chicken broth
4 cups packed fresh spinach leaves (about 5 ounces)

Steps:

  • Melt butter in heavy large Dutch oven over medium-high heat. Add corn, yams, celery, zucchini, carrot, onion, thyme and bay leaves. Sauté until vegetables are light brown, about 10 minutes. Add broth and bring to boil. Reduce heat to medium-low; simmer soup until vegetables are very tender, about 45 minutes.
  • Remove bay leaves from soup. Puree 2 1/2 cups soup with vegetables in blender until smooth. Return puree to remaining soup. Add spinach and simmer until wilted, about 10 minutes. Season to taste with salt and pepper.

PRISCILLA'S VEGETABLE CHOWDER



Priscilla's Vegetable Chowder image

This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. -Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded cheddar cheese

Steps:

  • In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

Nutrition Facts : Calories 281 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 853mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

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Top Asked Questions

What is the best way to make potato chowder?
Stir in the corn, thyme, cumin, paprika, cayenne and vegetable broth and bring to a simmer. From there, reduce heat to medium low and cook, stirring occasionally, for roughly 20 minutes or until potatoes are cooked through. To finish, remove ~2 cups of the chowder and place in a blender then puree until creamy and smooth.
What is vegetable chowder?
This hearty vegetable chowder is packed with veggies! It's a creamy vegetable soup similar to potato soup, and can easily be adapted to plant based diets and made to be gluten free and dairy free. This is my favorite winter soup!
How to make vegetable chowder in an Instant Pot?
Stir the brown rice flour into the chowder. Continue to mix the soup for 2-3 minutes until the chowder reaches the desired thickness. Turn off the Instant Pot and allow the vegetables chowder to cool for 10 minutes, then mix in the Greek yogurt and cheddar cheese. before serving. Heat the oil in a stock pot over high heat on the stove.
How to make vegetable soup recipe?
In a small bowl, combine the flour and milk until it is nice and smooth. Pour into the soup and bring to a boil. Lower the heat and let cook and stir for about 2-3 minutes. Stir in the cheese until it is melted. Serve and enjoy! The best thing about this vegetable soup recipe is that you can really use whatever you have in the house.

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