QUICK POTATO VEGETABLE CHOWDER
This potato chowder is chock-full of vegetables.
Provided by Land O'Lakes
Categories Soup Potato Chowder Soup Soup and Stew Main Course Vegetable Soup and Stew Main Course
Yield 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in 4-quart saucepan until sizzling; add onion and celery. Cook over medium heat, stirring occasionally, 3-4 minutes or until onion is tender. Add flour; stir in milk and broth. Continue cooking, stirring constantly, 12-14 minutes or until mixture comes to a full boil.
- Add potatoes, frozen vegetables, thyme leaves, salt and pepper. Continue cooking 8-10 minutes or until mixture comes to a full boil. Reduce heat to low. Cook, stirring occasionally, 6-8 minutes or until potatoes are fork tender.
Nutrition Facts : Calories 180 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 970 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Sugar grams, Protein 7 grams
VEGETABLE CHOWDER
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
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
HEARTY POTATO CORN CHOWDER
No one would guess that this hearty, chunky soup from our Test Kitchen is made with tofu and soy milk. Even folks who don't have a problem with lactose will eat it up!
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute the corn, onion and peppers in oil until onion is tender. Add potato and broth. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender. , Process tofu in a blender until smooth. Gradually stir tofu and soy milk into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Season with salt and pepper.
Nutrition Facts : Calories 189 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 544mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
CHEESY VEGETABLE CHOWDER
If you love cheese and you love vegetables, you'll love this soup!
Provided by CANDICEC56
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 32
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
- Stir in corn, peas and green beans and continue to cook on low heat.
- Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.2 g, Cholesterol 21 mg, Fat 7.4 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 810.3 mg, Sugar 5.1 g
HEARTY VEGETABLE CHOWDER
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
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
POTATO AND ROOT VEGETABLE CHOWDER WITH BACON
Categories Soup/Stew Milk/Cream Potato Sauté Low Fat Bacon Leek Root Vegetable Winter Healthy Simmer Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 12
Steps:
- Cook bacon in large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add oil to drippings in same pot; heat over medium heat. Add leeks; sauté until tender but not brown, about 7 minutes. Add parsnips, carrots, garlic, and thyme; sauté 5 minutes. Stir in potatoes, then flour; stir 1 minute to coat. Gradually add milk and 3 cups broth; bring to boil. Reduce heat; simmer uncovered until vegetables are tender and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill bacon. Cool chowder slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, thinning with more broth, if desired.)
- Stir bacon into chowder. Ladle into bowls. Sprinkle with parsley; serve.
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