CHUNKY VEGGIE CHOWDER
"We enjoy this colorful chowder year-round," writes Diane Molberg of Emerald Park, Saskatchewan. The light but flavorful soup is chock-full of vegetables and pleasantly seasoned with thyme.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan or soup kettle, saute onions and garlic in butter until tender. Add the carrots, celery, potatoes, zucchini, broth, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. Stir in peas and corn. , In a large bowl, combine the flour, milk, salt if desired and pepper until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 353mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 4g fiber), Protein 9g protein.
CHUNKY VEGETABLE CHOWDER
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this mix vegetable creamy chowder for dinner that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in 4-quart Dutch oven over medium heat. Cook bell peppers and green onions in butter 3 minutes, stirring occasionally.
- Stir in water, potatoes, thyme and salt. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until potatoes are tender.
- Stir in remaining ingredients; cook about 1 minute or until hot (do not boil).
Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 10 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 10 g, TransFat 2 g
CHUNKY CHICKEN CHOWDER
Provided by Sunny Anderson
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
- Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
- Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
VEGGIE CHOWDER
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
Time 30m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 10
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
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
SPRING VEGETABLE CHOWDER RECIPE BY TASTY
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
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
CHUNKY CORN CHOWDER (VEGAN)
A comforting and satisfying chowder with chunky veggies - perfect for a cold winter's day or any time you crave comfort soup! My son has severe food allergies and cannot have any dairy or egg - so I created this to satisfy his craving for soup! I make it a point to create recipes for him that the rest of the family is also thrilled to eat and this definitely meets that criteria. It tastes a little more broth-like than traditional chowders, but was very comforting nonetheless.
Provided by T Ray
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set aside.
- Combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper in a large pot. Bring to a boil over medium-high heat, then stir in the onion mixture. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes.
- Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup, and continue to simmer until the soup has thickened, about 10 minutes. Stir in the parsley before serving.
Nutrition Facts : Calories 301 calories, Carbohydrate 57.7 g, Fat 5.9 g, Fiber 6.4 g, Protein 9.1 g, SaturatedFat 0.9 g, Sodium 1068.9 mg, Sugar 9.7 g
CHUNKY VEGETABLE CLAM CHOWDER
My first bowl of Clam Chowder in a quaint little restaurant in San Francisco had me knowing I loved this wonderful chowder. While we have enjoyed a good many recipes since, this one has become not only our favorite but a given for our evening meal on Christmas Eve 'our family tradition in the making' We often add an extra can of clams. The original recipe calls for an optional 1/2 teaspoon Curry Powder which we have yet to give a try. Serving size - a guesstimate!
Provided by Gerry
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot add bacon (I cut into bite size pieces) saute lightly.
- Add in onions (and the celery which is optional) and saute briefly.
- Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
- Add in the milk, clams and chopped parsley stirring frequently until heated through.
- You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
- This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.
Nutrition Facts : Calories 255.7, Fat 11.6, SaturatedFat 4.6, Cholesterol 35.1, Sodium 691.1, Carbohydrate 22.1, Fiber 2, Sugar 2.2, Protein 15.9
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