Veggie Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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!

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

HARVEST VEGETABLE CHOWDER



Harvest Vegetable Chowder image

Enjoy this country-style creamy stew packed with varied veggies and cheddar cheese - a delicious slow cooked dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h10m

Yield 6

Number Of Ingredients 12

2 large russet potatoes, cut into 3/4-inch pieces (3 cups)
1 medium rutabaga or sweet potato, peeled and cut into 3/4-inch pieces (2 cups)
3 medium stalks celery, cut into 1/2-inch slices (1 1/2 cups)
1 large onion, coarsely chopped (1 cup)
4 cups water
4 teaspoons vegetable bouillon granules
2 cups any frozen vegetable blend (such as broccoli, cauliflower and carrots)
1 can (10 3/4 ounces) condensed Cheddar cheese soup
1 cup milk
1 teaspoon dried dill weed
2 cups shredded Colby or Cheddar cheese (8 ounces)
Freshly ground pepper, if desired

Steps:

  • Mix potatoes, rutabaga, celery, onion, water and bouillon granules in 4- to 5-quart Crock-Pot slow cooker. Cover and cook on low heat setting about 8 hours or until vegetables are tender.
  • Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dill weed into mixture in slow cooker.
  • Cover and cook about 1 hour or until vegetables are tender and chowder is hot. Serve chowder sprinkled with cheese and pepper.

Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 50 mg, Fat 2, Fiber 4 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1610 mg

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

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.

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.

ANN'S VEGGIE CHOWDER



Ann's Veggie Chowder image

This can be as fancy or plain as you want to make it, thick or thin as you want, too. Served with fruit and bread or crackers and cheese, it makes a great soup to serve company or just your family.

Provided by Countrymom

Categories     Soups, Stews and Chili Recipes     Chowders

Time 42m

Yield 6

Number Of Ingredients 8

1 (12 ounce) bag broccoli florets
5 baking potatoes, peeled and diced
1 quart chicken broth
1 onion, diced
1 clove garlic, minced
1 (8 ounce) package cream cheese, at room temperature
¼ cup milk
¼ cup grated Parmesan cheese

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until just tender, 2 to 4 minutes.
  • Combine potatoes, chicken broth, onion, and garlic in a pot over medium heat. Simmer until softened, 20 to 30 minutes. Mash about half the potatoes in the broth. Combine cream cheese and milk in a bowl; stir into the broth until incorporated. Reduce heat to low. Add Parmesan cheese gradually, stirring until melted after each addition. Add cooked broccoli.

Nutrition Facts : Calories 323.8 calories, Carbohydrate 38.9 g, Cholesterol 48.1 mg, Fat 14.9 g, Fiber 5.7 g, Protein 10.5 g, SaturatedFat 9 g, Sodium 835.9 mg, Sugar 4.4 g

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

VEGGIE SALMON CHOWDER



Veggie Salmon Chowder image

This salmon chowder recipe came about as a way to use up odds and ends in my fridge. I thought other readers might enjoy a soup that began as an experiment but became a mainstay for me. -Liv Vors, Peterborough, Ontario

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 cup reduced-sodium chicken broth
1/2 cup fresh or frozen corn
1/2 small onion, chopped
2 garlic cloves, minced
1-1/2 cups fresh spinach, torn
1/2 cup flaked smoked salmon fillet
1 teaspoon pickled jalapeno slices, chopped
1 tablespoon cornstarch
1/2 cup 2% milk
1 tablespoon minced fresh cilantro
Dash pepper

Steps:

  • In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, covered, until potato is tender, 8-10 minutes., Stir in spinach, salmon and jalapeno; cook until spinach is wilted, 1-2 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro and pepper.

Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 645mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges

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

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

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.

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

More about "veggie chowder recipes"

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 …
From runningonrealfood.com


VEGETARIAN CORN CHOWDER | VANILLA AND BEAN
In a 4 quart Dutch oven or heavy bottom soup pot, add the oil and heat on medium until it shimmers. Add the onion and saute on medium low for 7-8 minutes or until just softened. To the soup pot, stir in the corn, jalapeños, garlic, paprika, salt and potatoes. Pour in …
From vanillaandbean.com


VEGETARIAN CHOWDER RECIPES | ALLRECIPES
Creamy Vegan Sweet Potato and Corn Chowder. 19. 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 needed, add …
From allrecipes.com


VEGGIE CHOWDER RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
1 stalk celery : 1 medium onion : olive oil : ½ teaspoon dried thyme : 1 tablespoon plain flour : 840 ml semi-skimmed milk : 1 medium potato peeled and cut into little cubes
From stevehacks.com


SIMPLE CHEESY VEGETABLE CHOWDER - THE ASHCROFT FAMILY TABLE
2020-11-19 Step-by-Step Instructions. ADD 6 tablespoons of butter to a large soup pot and melt over medium heat. Add ½ cup finely chopped onion (or onion powder) and cook until tender. STIR in ⅓ cup flour to make a paste. COOK for 2 minutes, stirring constantly to avoid browning. Next, STIR in 28 ounces of chicken broth (or one of these chicken broth ...
From ashcroftfamilytable.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


VEGGIE CHOWDER RECIPE | SILK CANADA
Add vegetable broth and stir well, breaking up any lumps. Add remaining veggies, bay leaf and thyme, bringing to a boil. Reduce heat to a simmer, cover and …
From silkcanada.ca


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


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


OLD BAY CLAMLESS VEGAN CHOWDER | YUP, IT'S VEGAN
2019-03-20 Set mixture aside. In a soup pot, heat the olive oil over medium-low heat. Add the onion and celery, and stir well. Cook until both are softened and translucent, about 5 minutes. Add the garlic, and cook for another 30 seconds. Stir in the Old Bay seasoning, ground black pepper, and diced potatoes.
From yupitsvegan.com


EASY VEGAN POTATO AND CORN CHOWDER - IT DOESN'T TASTE LIKE CHICKEN
2017-12-24 Instructions. Heat the oil in a large soup pot over medium-high heat. When hot add the carrots, celery, onion and garlic. Sauté until the vegetables just start to soften and the onion turns translucent and begins to brown, about 5 minutes. Sprinkle the flour and thyme over the vegetables and stir to coat.
From itdoesnttastelikechicken.com


CREAMY VEGETABLE SOUP - BUTTER WITH A SIDE OF BREAD
2019-02-06 Step by step on how to make Creamy Vegetable Soup. Start by melt butter in a medium saucepan. Next, add the onion, seasonings, and flour. Stir to combine. Then, whisk in 1 cup of broth. Heat until bubbling, then add the vegetables and another 2 cups of broth. Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft.
From butterwithasideofbread.com


VEGAN POTATO CHOWDER RECIPE • VEGGIE SOCIETY
Stir in the potatoes, cashews and veggie stock and bring to a simmer. Cover with a lid and cook until the carrots and potatoes are tender, about 20 to 25 minutes. Remove from heat and discard the bay leaves and thyme sprigs.
From veggiesociety.com


QUICK POTATO VEGETABLE CHOWDER RECIPE | LAND O’LAKES
STEP 1. 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.
From landolakes.com


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


CHEESY VEGETABLE CHOWDER {+VIDEO} | LIFE MADE SIMPLE
2021-02-09 Instructions. In a large pot over set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery and onion and saute for 4 minutes. Add garlic and saute for a minute longer. Stir in the chicken broth, potatoes, celery root, thyme, salt, pepper, paprika and cayenne.
From lifemadesimplebakes.com


CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Method. 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.
From jamieoliver.com


VEGETABLE CHOWDER RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
2020-08-13 Vegetable Chowder Recipe. Cheesy Vegetable Chowder is a filling, one-pot, gluten-free dish that is thick, creamy and soupy. It is packed with nutrition and the goodness of veggies. It can be made whenever hunger strikes for an early evening meal or even brunch. 5 from 1 vote. Print Pin Rate.
From whiskaffair.com


SLOW COOKER VEGETABLE CHOWDER - DELISH KNOWLEDGE
2017-10-23 Season to taste with salt and pepper; depending on the saltiness of your broth you may or may not need salt. I usually add 1/2 teaspoon and go from there. Whisk together the soy milk and corn starch until dissolved. Slowly add the soy milk mixture to the chowder and cook on high another 30 minutes until thickened.
From delishknowledge.com


EASY VEGETABLE CHOWDER - ANDREA BUCKETT
2020-04-23 Add the potatoes and cook, stirring occasionally for another 4min. Remove the vegetables from the soup pot to a bowl. Place the same pot back over medium-low heat and add the butter. Once the butter is melted stir in the flour. Cook for 3min, while continually stirring. Whisk the milk and water into the flour mixture slowly.
From andreabuckett.com


CHEDDAR VEGETABLE CHOWDER RECIPE - HOUSE & HOME
2011-11-11 Directions. Step 1: Add milk to a large bowl, and slowly whisk in flour until clumps dissipate. Step 2: In a large soup pot, melt butter over medium-high heat. Add onion and sauté for about 3-5 minutes or until tender. Add stock and bring to boil over high heat.
From houseandhome.com


21 VEGETARIAN MANHATTAN CLAM CHOWDER RECIPE - SELECTED RECIPES
Clam chowder nutrition. And Walsh agrees, “Clam chowder is one of the worst soups a person can eat. It’s high in fat, calories and sodium.”. There is 180 calories in a cup of clam chowder. The macronutrient breakdown in a cup of clam chowder is 20 grams of carbohydrates, 8 grams of fat and 6 grams of protein.
From selectedrecipe.com


SOUTHWESTERN CORN CHOWDER RECIPE - COOKIE AND KATE
2022-04-20 Instructions. In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine.
From cookieandkate.com


VEGAN CORN CHOWDER (EASY + DELICIOUS!) - THE SIMPLE VEGANISTA
Add the corn, potatoes, bay leaves, and pour the vegetable broth over top and cook at a slow boil for 15 minutes. Add the vegan cream (or coconut milk) after 10 minutes of simmering. Once done, let cool a few minutes and remove the bay leaves. Lastly, transfer 2 – 3 cups of the soup to a blender and puree.
From simple-veganista.com


READY IN 30 MINUTES OR LESS CREAMY VEGETABLE CHOWDER - CTV
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


VEGGIE CHEESE CHOWDER | MIDWEST LIVING
Directions. In a large saucepan, melt butter over medium heat. Add onion, green pepper and celery; cook until vegetables are tender. Stir in milk, corn, broth, soup, cheese product, shredded cheese, oregano and black pepper. Cook, uncovered, over medium heat about 15 minutes, or until mixture is almost simmering (do not boil), stirring ...
From midwestliving.com


VEGGIE CHOWDER RECIPE | SILK CANADA | RECIPE | VEGAN RECIPES …
2021-06-07 1 Bay leaf. 1 cup Broccoli florets. 1 cup Carrots. 1 cup Celery. 1 cup Corn, fresh frozen or canned. 1 cup Green beans. 2 cups Onion. 2 cups Russet potatoes or sweet potatoes. 1 tsp Thyme, fresh.
From pinterest.ca


THICK AND CHEESY VEGETABLE CHOWDER | 12 TOMATOES
In a medium saucepan over medium heat, melt remaining 4 tablespoons butter and whisk in flour. Cook roux mixture for 2-3 minutes, or until golden brown, then whisk in milk. Bring to a gentle boil, then reduce heat and let thicken, stirring frequently. Stir in heavy cream and season with salt and pepper, then whisk mixture into soup.
From 12tomatoes.com


VEGETABLE CHOWDER WITH CABOT CHEDDAR | CABOT CREAMERY
Add in 4 chopped celery ribs, 3 grated carrots, 1 cubed potato, and 1¾ cup low sodium or vegetable broth. Add 1 bay leaf and simmer for 10 minutes. Remove bay leaf and add 4 ounces Cabot Cream Cheese , 1 cup skim (or 1% milk), and 8 …
From cabotcheese.coop


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


VEGETARIAN CAULIFLOWER CHOWDER RECIPE | OLIVEMAGAZINE
2022-01-27 STEP 1. Heat the butter in a stock pot over a medium heat until melted and foaming, then fry the leek for 8-10 minutes or until soft. Sprinkle in the flour and mix well to make a paste. Add the milk, a splash at a time, stirring continuously until it has all been incorporated. Add the thyme, stock and potatoes, and bring the mixture to a simmer.
From olivemagazine.com


VEGGIE FISH CHOWDER - BETTER HOMES & GARDENS
1 14 ounce can vegetable broth 2 ¼ cups water 1 4 ounce package butter-and-herb-flavor mashed potatoes (or half of a 7.2 ounce box butter-and-herb-flavor mashed potatoes)
From bhg.com


AN EASY RECIPE FOR VEGAN VEGETABLE CHOWDER WITH POTATOES
2016-10-24 Instructions. First, in a large pot or dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery and cook until tender and onion is translucent, about 5-6 minutes.; Next, add the potatoes, red bell pepper, garlic and cook another 5 minutes, stirring often.; Then, add in the corn, thyme, cumin, paprika, cayenne and vegetable broth and bring …
From delishknowledge.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #healthy     #soups-stews     #eggs-dairy     #potatoes     #vegetables     #vegetarian     #chowders     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #healthy-2     #low-in-something     #4-hours-or-less

Related Search