Hearty Vegetable Chowder Recipes

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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!

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

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.

Nutrition Facts : ServingSize 1 /6 of recipe (about 1 1/2 cups), Calories 374 kcal, Sugar 11 g, Sodium 546 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 51 g, Fiber 8 g, Protein 13 g, Cholesterol 4 mg

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

HEARTY HAM CHOWDER



Hearty Ham Chowder image

Feed the whole family with this filling and flavorful ham chowder.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 8h20m

Yield 8

Number Of Ingredients 12

4 cups cubed (1-inch) russet or red potatoes
3 cups cubed (1-inch) fully cooked ham
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 (12 ounce) can evaporated milk
¼ cup chopped green onion
½ teaspoon ground black pepper
½ teaspoon dry mustard
½ teaspoon garlic powder
2 each dried bay leaves
½ cup shredded Cheddar cheese
1 Reynolds® Slow Cooker Liner

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
  • Place all ingredients, except bay leaf and cheese, in slow cooker liner. Stir gently using a wooden or plastic spoon to mix ingredients. Place bay leaves on top of ingredients. Place lid on slow cooker.
  • Cover on low for 8 to 9 hours or on high for 3 to 4 hours.
  • Carefully remove lid to allow steam to escape. Remove bay leaves. Gently stir in cheese. Serve chowder directly from slow cooker liner. Sprinkle each serving with additional shredded cheese, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 37.9 g, Cholesterol 43.6 mg, Fat 14.3 g, Fiber 2.8 g, Protein 16.6 g, SaturatedFat 6.4 g, Sodium 945.5 mg, Sugar 8.2 g

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

HEARTY VEGETABLE AND POTATO CHOWDER RECIPE



HEARTY VEGETABLE AND POTATO CHOWDER RECIPE image

This week's recipe is a soup easy potato chowder that can be cooked in a slow cooker. With frozen veggies and cream of mushroom soup from a can, it will only take about 15 minutes or less to put together. Great for a weeknight meal! Follow along and see how quickly you can set up this meal for your family.

Provided by sq3849

Time 7h15m

Yield 1 bowl, 8 serving(s)

Number Of Ingredients 8

3 cups vegetable broth
16 ounces bag mixed vegetables, corn, carrots, peas, green beans, and lima beans
1 1/2 lbs russet potatoes, chopped in 1-inch cubes
18 ounces cream of mushroom soup
1 onion, chopped
3 garlic cloves, minced
2 teaspoons dried thyme
1/4 teaspoon salt

Steps:

  • Prep and clean the potatoes. Pull out the frozen mixed vegetables. Open can of creamy mushroom soup. Chop up the onion. Mince the garlic cloves. And measure out the dried thyme and salt.
  • Coat the inside of the slow cooker with the nonstick spray. This will help the soup to not stick to the slow cooker.
  • Add broth cream of mushroom soup, mixed veggies, chopped up potatoes, garlic, and thyme to the slow cooker. Stir well.
  • Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Check every so often to make sure it is not burning at the bottom of the pan.
  • Let it sit for 15 minutes. Serve in a bowl and add Cheddar cheese shredded and ½ teaspoon of Pepper as desired.

Nutrition Facts : Calories 155.7, Fat 4, SaturatedFat 0.9, Sodium 611, Carbohydrate 26.3, Fiber 4, Sugar 3.6, Protein 4.5

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

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

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.

Nutrition Facts : Calories 205 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 956mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

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