Vegetable Chowder Recipes

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RICH VEGETABLE CHOWDER



Rich Vegetable Chowder image

This is very rich and easily doubled.

Provided by Sherrbie

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 35m

Yield 3

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon dried basil
¼ teaspoon ground black pepper
⅛ teaspoon salt
1 cup chicken broth
1 cup cubed potato
½ cup chopped carrot
¼ cup sliced green onions
1 cup half-and-half
¾ cup frozen corn, thawed

Steps:

  • Melt butter in a saucepan over medium heat; stir flour, basil, pepper, and salt into butter and pour in chicken broth. Cook and stir broth mixture until thickened and boiling, 5 to 7 minutes. Stir potato, carrot, and green onions into broth mixture; bring to a boil. Reduce heat and simmer until potatoes are mostly tender, 10 to 15 minutes.
  • Stir half-and-half and corn into broth mixture; cook and stir until chowder is heated through, about 5 more minutes.

Nutrition Facts : Calories 280.2 calories, Carbohydrate 27.9 g, Cholesterol 50.2 mg, Fat 17.4 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 10.7 g, Sodium 205.8 mg, Sugar 3.2 g

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

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

VEGGIE CHOWDER



Veggie Chowder image

Packed with potatoes, carrots and corn, this soup is a great healthy dinner choice. It's not too heavy, so it also makes a nice light partner for a sandwich. -Vicki Kerr, Portland, Maine

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 10

2 cups cubed peeled potatoes
2 cups reduced-sodium chicken broth
1 cup chopped carrots
1/2 cup chopped onion
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) fat-free evaporated milk
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup sliced fresh mushrooms
1/4 teaspoon pepper
2 tablespoons bacon bits

Steps:

  • In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits.

Nutrition Facts : Calories 191 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 505mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

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!

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.

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

VEGETABLE CHOWDER



Vegetable Chowder image

A healthier style chowder made using all those dribbles of left over frozen vegetables. *Tip take veggies out of freezer so they are partially thawed when adding to the soup.

Provided by Debbwl

Categories     Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 bunch scallion, sliced, keep the white and green parts separated
4 carrots, cut into 1/2-inch chunks
1 lb red potatoes, cut into 1/2-inch chunks
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons flour
3 cups water
2 cups milk, whole for a richer flavor and 1% if like me you have to watch the fat
1 cup cut green beans
1 cup corn
1 cup peas
1/4 teaspoon thyme, powder

Steps:

  • Melt butter in large pot over medium heat. Add white part of scallions, carrots, potatoes, salt, pepper, and garlic powder. Cover and cook 8 minutes, stirring occasionally, until vegetables are slightly soft but not browned.
  • Add flour to pot and mix into vegetables. Add water stiring at same time to dissolve the flour. Bring to a boil, reduce heat, cover and simmer 10 minutes or until vegetables are almost tender.
  • Stir in green part of scallions, milk, green beans, corn, peas, and thyme. Bring to a boil, reduce heat and simmer uncovered 5 to 10 minutes until vegetables are tender. (Make sure heat is not to high or milk will scorch and get yucky.).

Nutrition Facts : Calories 349.6, Fat 11.3, SaturatedFat 6.6, Cholesterol 32.4, Sodium 547.7, Carbohydrate 54, Fiber 8.9, Sugar 9, Protein 11.9

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.

CHEESY VEGETABLE CHOWDER



Cheesy Vegetable Chowder image

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

7 cups water
9 cubes chicken bouillon, crumbled
6 potatoes, cubed
2 cloves garlic, minced
1 large white onion, chopped
1 bunch celery, chopped
3 cups chopped carrots
2 (15 ounce) cans whole kernel corn
2 (15 ounce) cans peas
2 cups chopped fresh green beans
½ cup butter
½ cup all-purpose flour
3 cups milk
1 pound processed cheese, cubed

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

CHEESY VEGETABLE CHOWDER



Cheesy Vegetable Chowder image

I've made this recipe so many times and it is fantastic! It is easy to do and tastes soooo good! Give it a try tonight! It was the Top-Rated recipe in Southern Living Magazine 2000.

Provided by Bev I Am

Categories     Chowders

Time 45m

Yield 10 Cups

Number Of Ingredients 16

1 medium onion, chopped
5 celery ribs, sliced
3 carrots, sliced
1 large potato, cut into 1/4-inch cubes
1 clove garlic, minced
3 1/2 cups chicken broth
1 (14 1/2 ounce) can whole kernel corn, rinsed and drained
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
2 cups milk
1 (16 ounce) loaf processed cheese, cubed
1 (2 ounce) jar diced pimientos, undrained
1 tablespoon prepared mustard
1/4 teaspoon pepper
1/8 teaspoon paprika
celery leaves

Steps:

  • BRING first 6 ingredients to a boil in a Dutch oven.
  • Cover, reduce heat, and simmer 20 minutes or until potato is tender.
  • Stir in corn; remove from heat.
  • MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
  • Cook, stirring constantly, 1 minute.
  • STIR in milk and next 5 ingredients.
  • Cook, stirring constantly, until cheese melts.
  • Gradually stir cheese mixture into vegetable mixture.
  • COOK over medium heat, stirring constantly, until soup is thoroughly heated.
  • Garnish, if desired, and serve immediately.
  • Makes: 2 quarts.

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.

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

VERY CREAMY VEGETABLE CHOWDER A LA MOOSEWOOD



Very Creamy Vegetable Chowder a la Moosewood image

This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast. This is another Moosewood cookbook original!

Provided by TishT

Categories     Chowders

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 19

2 cups chopped onions
1 tablespoon butter
1 tablespoon canola oil or 1 tablespoon other vegetable oil
2 celery ribs, diced
1 cup peeled and diced carrot
1 1/2 cups diced potatoes
3 cups water or 3 cups basic light vegetable stock
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup green beans, cut into 1 inch pieces
1/2 cup red bell pepper, diced
1 cup zucchini, diced
1/2 cup green peas, fresh or frozen
2 tablespoons fresh parsley, chopped
2 cups milk
1 cup cheddar cheese, grated
2 ounces neufchatel cheese or 2 ounces cream cheese

Steps:

  • In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
  • Stir in the celery, cover, and cook until just soft, stirring occasionally.
  • Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
  • With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
  • Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
  • Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat.
  • Discard the bay leaf.
  • Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
  • Stir the sauce into the soup and gently reheat.
  • Serve hot.

Nutrition Facts : Calories 203.7, Fat 12, SaturatedFat 6.4, Cholesterol 32.4, Sodium 618.1, Carbohydrate 16.8, Fiber 3, Sugar 4.7, Protein 8.3

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

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From delishknowledge.com


SUMMER VEGETABLE CHOWDER RECIPE | MYRECIPES
This vegetable chowder is bursting with vibrant farmers’ market fresh flavors. Although the soup its inspired by peak season summer produce, it’s could be made year-round with frozen vegetables. The luscious texture is achieved by incorporating a roux as the thickening base, as chowders made with cream alone can often feel overly heavy and bland in flavor. …
From myrecipes.com


OLD-FASHIONED WINTER VEGETABLE CHOWDER RECIPE | EATINGWELL
This wonderful winter vegetable chowder recipe is rich, filling and great for a winter supper. It's full of potatoes, rutabaga and carrot, but other vegetables could be added, such as sautéed mushrooms or fennel, chopped tomatoes or cubes of roasted winter squash. John Ash. Source: EatingWell Magazine, Soup Cookbook. Gallery.
From eatingwell.com


READY IN 30 MINUTES OR LESS CREAMY VEGETABLE CHOWDER
Add the vegetables and chicken stock to a medium pot and bring to a simmer. Cook for five to eight minutes until the vegetables are tender. Whisk together the mashed potatoes and milk in a medium bowl. Pour the potato mixture into the vegetables and stock and turn the heat to low. Stir in the cheddar cheese and season with salt and pepper.
From more.ctv.ca


THICK AND CHEESY VEGETABLE CHOWDER | 12 TOMATOES
Preparation. Melt 1 tablespoon butter in a large pan or skillet over medium-high heat and sauté onion, carrot and celery for 6-8 minutes, or until softened. Add minced garlic and sauté for another 1 minute, or until fragrant. Season with Italian seasoning, thyme, paprika, cayenne or chili powder, and salt and pepper.
From 12tomatoes.com


65 CHOWDER RECIPES TO WARM YOU UP I TASTE OF HOME
2021-01-22 Caroline Stanko Updated: Jan. 27, 2022. Warm yourself up from the inside-out with these chowder recipes. Fill your bowl with creamy clam chowder, corn chowder, potato chowder and more. 1 / 65. Get this recipe! ⓘ. 0 seconds of 1 minute, 25 secondsVolume 0%.
From tasteofhome.com


CHUNKY VEGETABLE CHOWDER | CANADIAN GOODNESS
Sauté onions and garlic until tender. Add carrots, celery, potatoes, zucchini, chicken broth, parsley and thyme. Bring to a boil. Reduce heat, cover and simmer 25 min or until vegetables are tender. Stir in peas and corn. Stir a small amount of milk into flour to make a paste; gradually stir in remaining milk. Add to pan.
From dairyfarmersofcanada.ca


EASY VEGETABLE CHOWDER RECIPE | MYRECIPES
Directions. Cut potatoes into 1/2-inch cubes and carrots into 1/2-inch slices; coarsely chop onion. Sauté vegetables in hot oil in a Dutch oven until tender. Stir together Cheddar cheese soup and next 3 ingredients until blended; add to vegetable mixture. Bring to a boil; reduce heat, and simmer 30 minutes.
From myrecipes.com


CHOWDER RECIPES | BBC GOOD FOOD
Clam chowder. A star rating of 4.3 out of 5. 7 ratings. Clam chowder is a rich and creamy soup, bursting with the flavours and textures of shellfish, bacon …
From bbcgoodfood.com


GARDEN VEGETABLE CHOWDER / THE GRATEFUL GIRL COOKS!
Add veggies, water, chicken bouillon, and salt and pepper to onion/bell pepper mixture. Bring this mixture to a boil. Once boiling, reduce heat. Cover pan, and simmer soup for 20 minutes. Make a slurry (used to thicken soup) by whisking together milk and flour until all lumps have disappeared.
From thegratefulgirlcooks.com


COZY AUTUMN VEGETABLE CHOWDER RECIPE (VEGAN, DAIRY FREE …
2021-09-10 Instructions. In a Dutch oven or other heavy soup pot, heat the olive oil over low heat. Add the onion and garlic and saute for 5 or 6 minutes until the veggies begin to soften. Add the potatoes, carrots, butternut squash, corn, Herbes de Provance, salt, bay leaves, and Vegetable stock to the pot.
From theherbeevore.com


EASY VEGETABLE CHOWDER {CREAMY & CHEESY} - PRINCESS PINKY GIRL
2019-02-14 Bring to a boil, add in the salt and pepper to taste, cover and reduce the heat. Simmer for 20 minutes. 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.
From princesspinkygirl.com


VEGETABLE CHOWDER RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
2020-08-13 About This Recipe. Vegetable Chowder is a delectable thick and cheesy soup where vegetables and garlic are cooked in a white sauce. The white sauce is loaded with parmesan cheese which makes it creamy, and the herbs used to make this soup give it a fantastic flavor. Packed with the goodness of vegetables like onion, carrot, broccoli, potatoes, it is a …
From whiskaffair.com


VEGETARIAN CHOWDER RECIPES | ALLRECIPES
Creamy Vegan Sweet Potato and Corn Chowder. Rating: 4.5 stars. 18. This warm chowder will make you feel sweet and full at the same time. The ginger may feel spicy at first, but it wears off quick while you still get the antioxidants. If more liquid is …
From allrecipes.com


VEGETABLE CHOWDER RECIPE - BBC FOOD
For the vegetable chowder. 1 tbsp olive oil; ½ red onion, diced; ½ sweet potato, diced; ½ broccoli, stem only, diced; 1 tomato, diced; 1 pint/20fl …
From bbc.co.uk


VEGETABLE CHOWDER - TOGETHER AS FAMILY
2020-10-19 Add the chicken broth and peeled & chopped potatoes to the soup pot. Bring it to a boil. Once boiling, reduce heat to medium and let it cook for 15 minutes or until potatoes are easily pierced with a fork. Add broccoli, celery, corn, and canned corn to the soup pot. Stir together and bring to a boil.
From togetherasfamily.com


CREAMY VEGETABLE CHOWDER – CAN'T STAY OUT OF THE KITCHEN
2021-03-04 Add potatoes, broccoli, cauliflower and carrots, corn, green beans and asparagus. Stir in seasonings. Cover with lid. Bring to a boil and cook over medium heat until vegetables are tender, about 5-8 minutes. Allow mixture to thicken and heat through. Stir in cheddar cheese and cook until cheese is melted.
From cantstayoutofthekitchen.com


SOUTHWESTERN VEGETABLE CHOWDER RECIPE | EATINGWELL
Instructions Checklist. Step 1. Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, chili powder, cumin, oregano and salt over the vegetables and cook, stirring, for 1 minute more.
From eatingwell.com


HEALTHY CHUNKY VEGETABLE FISH CHOWDER - SHE LOVES BISCOTTI
2017-02-19 Heat olive oil. Sauté onions, mushrooms, and celery while stirring frequently for about 5 minutes or until the vegetables begin to soften. Add the minced garlic and sauté for another minute or so. Add the wine, fish stock (or water), the diced and grated potato, bay leaf and oregano. Bring to a boil.
From shelovesbiscotti.com


HEARTY VEGETABLE CHOWDER RECIPE | CREAMY VEGETABLE SOUP
2021-02-01 Cover the vegetables with the broth and bring it to a boil. Cover the pot and reduce the heat to medium heat. Allow the soup to simmer for 10-15 minutes until the vegetables are tender. Remove the lid and allow the soup to cool for a few minutes, then mix in the Greek yogurt, cheese, and brown rice flour.
From mycrazygoodlife.com


AN EASY RECIPE FOR VEGAN VEGETABLE CHOWDER WITH POTATOES
2016-10-24 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.
From delishknowledge.com


VEGETABLE CHEESE CHOWDER RECIPE - HOUSE OF HIPSTERS
2021-04-20 Simmer. Add in the remaining ingredients except for the cheese and condensed milk. Bring to a boil, reduce heat, and cover. (If you’re adding corn, potatoes, cauliflower, and/or broccoli, now would be the time.) Let simmer for 20 minutes, stirring occasionally. The veggies should be fully cooked.
From houseofhipsters.com


VEGAN CHICKPEA VEGETABLE CHOWDER - RUNNING ON REAL FOOD
2021-03-02 Step 1. Saute the Veggies & Herbs. Start by adding the celery, onion and garlic to a large soup pot with 1/4 cup of the vegetable broth. Saute over medium heat for 5-6 minutes until softened. Stir in the thyme and oregano and cook for a couple more minutes.
From runningonrealfood.com


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