Vegetableandcornchowder Recipes

CORN CHOWDER

Steps:

• Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
• Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn't stick to the pot. Cook until the potatoes are tender, but not mushy - this will take around 10 minutes.
• Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
• This is delicious with a crusty brown roll or a Parmesan crisp.

EASY VEGETARIAN CORN CHOWDER

Steps:

• In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
• Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

VEGETABLE AND CORN CHOWDER

Steps:

• Heat the oil in a large pan.
• Add the onion, bell pepper, garlic, and potato and then saute over low heat, stirring frequently, for 2 to 3 minutes.
• Stir in flour and cook, stirring, for 30 seconds.
• Gradually stir in the milk and bouillon.
• Add the broccoli florets and the corn- Bring the mixture to a boil, stirring constantly, then lower the heat and simmer for about 20 minutes, or until all the vegetables are tender.
• Add 1/2 cup of the cheese and stir until it melts.
• Season, then ladle the chowder into warm serving bowls.
• Garnish with the remaining cheese and the chopped fresh cilantro and serve.

SPRING VEGETABLE CHOWDER RECIPE BY TASTY

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!

HEARTY VEGETARIAN CORN CHOWDER

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook stirring about 5 minutes, stirring.
• Add the sweet potato, stir and cover with a lid. Allow it to cook for about 5 minutes, add in the corn and peas and cook a further 5 minutes with the lid on again.
• Sprinkle over the flour and cook for a couple of minutes, stirring constantly.
• Add the milk and stir until boiling and smooth. You may need to add a little more milk or water depending on the size and amount of your vegetables.
• Add the remaining 4 ingredients and cook for a couple of minutes more, then serve.

VEGETABLE BACON CHOWDER

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a stockpot or large saucepan, combine the water, cabbage, carrot, potatoes, celery and green beans. Bring to a boil and let simmer for 20 minutes. Stir together the milk and flour, pour into the soup and mix well. Simmer for another half an hour or until thick. Serve warm with biscuits.

VEGETABLE CHOWDER

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.