CHEESY VEGETABLE CHOWDER
Make ahead and store in serving-size potions using Ziploc® Twist 'n Loc containers.-Taste of Home Cooking School
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender., Meanwhile in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir just until cheese is melted., Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired.
Nutrition Facts :
CHEDDAR POTATO CHOWDER
I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often.-Ellie Rausch of Goodsoil, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 847mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.
CHEESY VEGETABLE CHOWDER
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
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
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
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
CHEDDAR CHEESE VEGETABLE CHOWDER
Make and share this Cheddar Cheese Vegetable Chowder recipe from Food.com.
Provided by Lorac
Categories Chowders
Time 55m
Yield 8 cups
Number Of Ingredients 11
Steps:
- Melt butter in a large pot, add cabbage, onions, celery, peas and carrots and saute 8-10 minutes or until vegetables are tender.
- Add milk, corn, pepper and thyme, reduce heat to low and simmer for 15 minutes.
- Add cheese and stir until melted.
Nutrition Facts : Calories 357.4, Fat 26.3, SaturatedFat 16.5, Cholesterol 78.3, Sodium 503.2, Carbohydrate 18.9, Fiber 2.5, Sugar 4.9, Protein 13.8
GARDEN VEGETABLE CHOWDER
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
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.
VEGETABLE CHOWDER
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
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!
VERY CREAMY VEGETABLE CHOWDER A LA MOOSEWOOD
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
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
PRISCILLA'S VEGETABLE CHOWDER
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.
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