Vegetable Chowder Recipe

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.


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.


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

Recipe From tasteofhome.com

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
Calories 281 calories
Fat18g fat (11g saturated fat)
Cholesterol58mg cholesterol
Sodium853mg sodium
Carbohydrate22g carbohydrate (6g sugars
Fiber2g fiber)
Protein9g protein.

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.


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!

Recipe From food.com

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!




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