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.
RICH VEGETABLE CHOWDER
This is very rich and easily doubled.
Provided by Sherrbie
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 35m
Yield 3
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat; stir flour, basil, pepper, and salt into butter and pour in chicken broth. Cook and stir broth mixture until thickened and boiling, 5 to 7 minutes. Stir potato, carrot, and green onions into broth mixture; bring to a boil. Reduce heat and simmer until potatoes are mostly tender, 10 to 15 minutes.
- Stir half-and-half and corn into broth mixture; cook and stir until chowder is heated through, about 5 more minutes.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 27.9 g, Cholesterol 50.2 mg, Fat 17.4 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 10.7 g, Sodium 205.8 mg, Sugar 3.2 g
VEGAN CURRIED VEGETABLE CHOWDER
This creamy vegan soup is hearty enough for a whole meal, thanks to chickpeas and a host of vegetables. To make it even more filling, you can add a scoop of cooked rice or noodles just before serving. When selecting a vegetable broth for this recipe, try to find one that is lighter in color and flavor so it doesn't overpower the other components.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes.
- Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges.
SALMON-VEGETABLE CHOWDER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.
- Add the potatoes, carrots, 4 cups water and 1 teaspoon salt. Increase the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots are almost tender, about 6 minutes. Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.
- Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper. Divide among bowls and top with the remaining dill.
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
VEGETABLE FISH CHOWDER
Another wonderful recipe from Canadian Living. This reheats really well and tastes even better the next day.
Provided by Irmgard
Categories Chowders
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, melt the butter over medium heat.
- Fry the onion, carrot, potatoes, garlic, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
- Sprinkle with the flour and cook, stirring, for 1 minute.
- Add the chicken stock and bring to a boil.
- Reduce the heat, cover, and simmer until the potatoes are tender, about 10 minutes.
- Add the milk, corn and fish.
- Heat until steaming and the fish flakes easily when tested, about 5 minutes.
- Add the parsley.
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
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!
GARDEN VEGETABLE CHOWDER
Categories Soup/Stew Vegetable Quick & Easy Bon Appétit
Yield 6 generous servings
Number Of Ingredients 11
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.
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- Melt butter over medium heat in a large pot. Once melted, add onions, carrots & celery and sauté over medium heat until tender, about 5 minutes.
- Add a tablespoon of flour to the mixture to create a roux. Slowly pour in chicken broth. Once added add potatoes, salt, pepper, and dried thyme. Bring mixture to a boil over high heat, reduce to medium heat and simmer, covered, until potatoes are almost tender, about 10 minutes.
VEGETABLE CHOWDER | DESSERT NOW DINNER LATER
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- In a large stock pot, melt butter and add the carrots, celery, onion, and garlic. Saute for 5 mintues or until vegetables are tender.
- Add the flour and stir until the butter and liquid from the vegetables soaks it all up, then cook for 1 minute.
- Slowly pour in the broth and milk, stirring as you pour. Add the potatoes and seasonings, to taste. Keep in mind that the cheese added later will add saltiness as well. Bring mixture to a boil and cook 15 minutes, stirring every 5 minutes, until the potatoes are fork tender.
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