Best Carrot Chowder Recipes

BROCCOLI AND CARROT CHOWDER

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted.

CARROT CHOWDER

Steps:

• In a Dutch oven, combine all ingredients except the cheese. Bring to a boil; reduce heat and simmer, uncovered, about 1 hour or until the vegetables are tender. Sprinkle each serving with cheese.

CURRIED CARROT AND RED SNAPPER CHOWDER

Steps:

• Put the broth ingredients, except carrot juice, in a large pot. Add 6 quarts of cold water and bring to a boil over high heat. Lower the heat and simmer, until reduced to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth. Combine the carrot juice or grated carrots and 1 1/2 quarts of broth in a blender. Purée until liquefied. Strain. Set aside.
• Heat 1 teaspoon of the olive oil in a saucepan. Add the onion and garlic. Cook until soft, about 5 minutes. Add the curry powder and continue cooking for 3 minutes, stirring often. Add the carrot broth, 3 cups of celery root and 2 cups of the potatoes. Simmer for 15 minutes. Purée in a blender or food processor until smooth. Strain into a clean saucepan.
• Heat the remaining olive oil in a skillet. Fry the celery leaves until crisp. Drain on paper towels. Score the carrots lengthwise with a channel knife. Cut into very thin slices crosswise. Set aside in a bowl of ice water.
• Warm the soup over medium-low heat, but do not allow it to boil. Add the remaining celery root and potatoes. Simmer until tender, about 3 to 5 minutes. Add the fish and scored carrots. Season to taste with salt and pepper and simmer gently until the fish is cooked through, about 3 minutes. Ladle into 4 warmed soup bowls. Garnish with fried celery and serve.

CORN AND BABY CARROT CHOWDER

Steps:

• 1. Set heat to medium and brown bacon. Add in onions and pressed garlic. Saute for a few minutes. Do not drain.
• 2. Add chicken broth. Then mix in potatoes and carrots. Cover and let simmer on medium-low heat until potatoes are tender. Add corn.
• 3. Add condensed milk, salt, black pepper, and (if you are using it) red pepper. Stir, then sift flour over soup to thicken as desired. Let simmer for about five minutes.

FRIEL CARROT CHOWDER

Steps:

• In a large saucepan combine tomato juice, cream of celery soup, water, grated carrots, garlic, salt, pepper, and marjoram. Bring to a boil and simmer for 30 min. In a skillet brown the ground beef and discard drippings. Add salt, celery, onion and green peppers. Cover and simmer on low heat until vegetables are tender. Approximately 10 minutes. Add meat and vegetables to the simmering sauce pan. Place a slice of swiss cheese in each bowl and cover with carrot chowder.

CARROT CHOWDER

Steps:

• 1. Brown beef and discard fat. Add the salt and pepper as you brown the meat. Add celery, peppers and onions. If you don't pack the vegetables in the cup the soup will be a lot thinner. Simmer 5 minutes and then add carrots and simmer additional 5 minutes to let meat flavor be absorbed by the vegetables. 2. Add tomato juice, water, splenda, garlic salt, and marjoram. The marjoram is absolutely necessary for the "winning" flavor. Bring to a boil and turn down the heat to a simmer. Simmer at least 30 minutes at the very least. Note: Freezes well or stores several days in fridge.