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 :
VEGETABLE AND CHEESE CHOWDER
Chock-full of potatoes, peas, green bell pepper, onion and carrot, this hearty, cheesy soup is the perfect autumn meal. Serve with crusty bread.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Melt butter in 3-qt. saucepan on medium heat. Add green peppers, carrots, potatoes and onions; cook 20 min. or until vegetables are tender, stirring occasionally.
- Add flour; cook and stir 1 min. Gradually add broth, stirring until well blended after each addition. Bring to boil, stirring constantly. Reduce heat to medium.
- Add cheese; stir until completely melted. Gradually add milk, stirring until well blended after each addition. Stir in peas. Cook until heated through, stirring occasionally. Season with the white pepper.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
CHEESY VEGETABLE CHOWDER
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
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 CHICKEN-VEGETABLE CHOWDER
Creamy with a kick, this chicken soup has a touch of jalapeño pepper to spice up frozen vegetables and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
- Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender.
- Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.
Nutrition Facts : Calories 425, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1, Fiber 6 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1220 mg, Sugar 10 g
HARVEST VEGETABLE CHOWDER
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
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
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
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.
CREAMY CHICKEN VEGETABLE CHOWDER
Delicious blend of fresh veggies, cheese and chicken. EASY!
Provided by OKIECOOK1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
- Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
- Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 40 g, Cholesterol 89.7 mg, Fat 21.4 g, Fiber 6.4 g, Protein 26.3 g, SaturatedFat 11.3 g, Sodium 925.1 mg, Sugar 9 g
EASY CHEESY VEGETABLE CHOWDER
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
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
WISCONSIN CHEESE CHOWDER
when summer ends my soup cravings appear. this is a nice quick week night version from quick & tasty recipes
Provided by chia2160
Categories Chowders
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- spray a dutch oven with cooking spray place over medium heat and add carrots, celery, scallions and saute until softened add potatoes and chicken broth bring to boil, cover and simmer for 25 minutes until potatoes are soft place flour in a bowl, add milk and blend with a whisk, add to pot season with salt, pepper, nutmeg add white wine cook for a minute to blend flavors.
- remove from heat, add cheeses stirring to melt.
Nutrition Facts : Calories 340, Fat 12.4, SaturatedFat 7.5, Cholesterol 38.6, Sodium 534.6, Carbohydrate 37, Fiber 4.3, Sugar 5.7, Protein 15.7
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!
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.
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