VEGETABLE CHOWDER
Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to 6 months.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 313 g, Fat 9 g, Fiber 7 g, Protein 11 g
VEGETABLE CHOWDER
A healthier style chowder made using all those dribbles of left over frozen vegetables. *Tip take veggies out of freezer so they are partially thawed when adding to the soup.
Provided by Debbwl
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in large pot over medium heat. Add white part of scallions, carrots, potatoes, salt, pepper, and garlic powder. Cover and cook 8 minutes, stirring occasionally, until vegetables are slightly soft but not browned.
- Add flour to pot and mix into vegetables. Add water stiring at same time to dissolve the flour. Bring to a boil, reduce heat, cover and simmer 10 minutes or until vegetables are almost tender.
- Stir in green part of scallions, milk, green beans, corn, peas, and thyme. Bring to a boil, reduce heat and simmer uncovered 5 to 10 minutes until vegetables are tender. (Make sure heat is not to high or milk will scorch and get yucky.).
Nutrition Facts : Calories 349.6, Fat 11.3, SaturatedFat 6.6, Cholesterol 32.4, Sodium 547.7, Carbohydrate 54, Fiber 8.9, Sugar 9, Protein 11.9
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.
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!
VEGETABLE PACKED CHOWDER
Developed for Crazee-E Contest. This is a hardy, vegetable packed chowder that is sure to please. The poblano chili adds a nice smokiness. Serve this with crusty bread for a delicious 1 pot meal.
Provided by PaulaG
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Wash the chilies, cut in half and remove the seeds. Place under broiler and broil until skin blackness. Place in a bowl, cover and allow to cool. Once cool, remove the blacked skin and dice the peppers.
- In a dutch oven cook the bacon until crisp. Remove with a slotted spoon and set aside.Add in corn and cook until over medium low heat until corn begins to have some color. It may be necessary to add in a touch of olive oil for the corn to cook properly. Remove corn, set aside.
- To the same pot add a tablespoon of olive oil and a tablespoon of butter. Whisk until butter is melted. Stir in yellow onion, garlic, celery and carrot. Saute for 2 minutes or until onion begins to lightly brown. Sprinkle with 1 tablespoon flour and stir until well combined. Add the potatoes and stock to the pan. Cover and cook until potatoes are barely tender.
- Reserve 1/2 cup of corn and add in remainder. Put the milk and reserved corn to a blender container and puree until smooth. Add to the chowder and bring to a simmer.
- Remove the tough steams and tear the leaves of the greens. Run a knife through them to coarsely chop. You should have approximately 3 cups of lightly packed greens. Add the greens, sugar and a small touch of nutmeg and cook the greens until wilted and a bright green. Season with salt and white pepper to taste.
- Ladle into bowls and sprinkle with reserved bacon bits.
Nutrition Facts : Calories 392, Fat 14.1, SaturatedFat 4.5, Cholesterol 16.2, Sodium 107.4, Carbohydrate 62.5, Fiber 7.3, Sugar 11.4, Protein 10.5
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
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