Hearty Vegetable And Potato Chowder Food

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

Ingredients

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

HEARTY VEGETABLE AND POTATO CHOWDER RECIPE

HEARTY VEGETABLE AND POTATO CHOWDER RECIPE image

This week's recipe is a soup easy potato chowder that can be cooked in a slow cooker. With frozen veggies and cream of mushroom soup from a can, it will only take about 15 minutes or less to put together. Great for a weeknight meal! Follow along and see how quickly you can set up this meal for your family.

Provided by sq3849

Time 7h15m

Yield 1 bowl, 8 serving(s)

Number Of Ingredients 8

Ingredients

3 cups vegetable broth
16 ounces bag mixed vegetables, corn, carrots, peas, green beans, and lima beans
1 1/2 lbs russet potatoes, chopped in 1-inch cubes
18 ounces cream of mushroom soup
1 onion, chopped
3 garlic cloves, minced
2 teaspoons dried thyme
1/4 teaspoon salt

Steps:

Prep and clean the potatoes. Pull out the frozen mixed vegetables. Open can of creamy mushroom soup. Chop up the onion. Mince the garlic cloves. And measure out the dried thyme and salt.
Coat the inside of the slow cooker with the nonstick spray. This will help the soup to not stick to the slow cooker.
Add broth cream of mushroom soup, mixed veggies, chopped up potatoes, garlic, and thyme to the slow cooker. Stir well.
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Check every so often to make sure it is not burning at the bottom of the pan.
Let it sit for 15 minutes. Serve in a bowl and add Cheddar cheese shredded and ½ teaspoon of Pepper as desired.

Nutrition Facts : Calories 155.7, Fat 4, SaturatedFat 0.9, Sodium 611, Carbohydrate 26.3, Fiber 4, Sugar 3.6, Protein 4.5

CHEDDAR POTATO CHOWDER

Cheddar Potato Chowder image

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

Ingredients

2 cups water
2 cups diced unpeeled red potatoes
1 cup diced carrot
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups 2% milk
2 cups shredded reduced-fat cheddar cheese
1 cup cubed fully cooked ham

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.

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

Ingredients

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

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HEARTY VEGETABLE AND POTATO CHOWDER RECIPE - SABRINAS …

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Hearty Vegetable And Potato Chowder Food

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

HEARTY VEGETABLE AND POTATO CHOWDER RECIPE

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

HEARTY VEGETABLE CHOWDER

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.

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