Garden Vegetable Chowder Food

SEAFOOD CHOWDER

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

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!

VEGETABLE CHOWDER

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.

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.

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.

GARDEN CHOWDER

Steps:

• In a stock pot, saute green pepper and onion in butter until tender.
• Add vegetables, broth, salt, and pepper and bring to a boil.
• Reduce heat, cover and simmer 20 minutes.
• Combine flour and milk and stir slowly into soup.
• Allow to thicken at a low temperature.
• Add spices, and stir in cheddar until melted.
• Serve immediately or allow to cool and store in the freezer for OAMC.

GARDEN VEGETABLE CHOWDER

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.

GARDEN VEGETABLE CHOWDER

Steps:

• Melt butter in heavy large Dutch oven over medium-high heat. Add corn, yams, celery, zucchini, carrot, onion, thyme and bay leaves. Sauté until vegetables are light brown, about 10 minutes. Add broth and bring to boil. Reduce heat to medium-low; simmer soup until vegetables are very tender, about 45 minutes.
• Remove bay leaves from soup. Puree 2 1/2 cups soup with vegetables in blender until smooth. Return puree to remaining soup. Add spinach and simmer until wilted, about 10 minutes. Season to taste with salt and pepper.

FISH CHOWDER WITH ROOT VEGETABLES

Steps:

• Put the bacon and butter in a medium Dutch oven or other heavy pot. Cook over medium-high heat, turning, until the bacon is crisp, 6 to 8 minutes. Remove to paper towels, leaving the drippings in the pot.
• Meanwhile, chop the celery and slice the scallions. Add the celery, rutabaga, potatoes, thyme and all but 2 tablespoons scallion greens to the pot. Season generously with salt and pepper. Cook, stirring, until the vegetables are well coated with the bacon drippings, 2 to 3 minutes.
• Pour in the clam juice and 3 cups water, cover and bring to a boil. Open the lid slightly and simmer until the vegetables are tender, about 15 minutes.
• Cut the fish into 1 1/2- to 2-inch chunks; add to the pot along with the half-and-half. Cover and simmer until the fish is just cooked through but not falling apart, about 2 minutes; season with salt and pepper.
• Divide the chowder among bowls; discard the thyme. Crumble the bacon and scatter over the soup along with the reserved scallion greens. Serve with crackers or rolls.

VEGETABLE CHOWDER

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!