Best Chunky Vegetable Chowder Recipes

CHUNKY VEGETABLE CLAM CHOWDER

Chunky Vegetable Clam Chowder image

My first bowl of Clam Chowder in a quaint little restaurant in San Francisco had me knowing I loved this wonderful chowder. While we have enjoyed a good many recipes since, this one has become not only our favorite but a given for our evening meal on Christmas Eve 'our family tradition in the making' We often add an extra can of clams. The original recipe calls for an optional 1/2 teaspoon Curry Powder which we have yet to give a try. Serving size - a guesstimate!

Provided by Gerry

Categories Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 slices bacon (may add an extra slice or two)
2 cups cubed potatoes (I often add more)
1 cup coarsely chopped carrot (I use a very coarse grate)
1/2 cup chopped onion (I like to use leeks)
1/2 cup chopped celery, I add the celery (optional)
1 (10 3/4 ounce) can condensed chicken broth (I use chicken stock)
1 (6 1/2 ounce) can minced clams (drained and liquid reserved)
1 (12 ounce) can evaporated milk (I use half and half or cream)
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper
2 tablespoons freshly chopped fresh parsley
2 tablespoons shortening (I use Crisco)
2 tablespoons flour

Steps:

In a large pot add bacon (I cut into bite size pieces) saute lightly.
Add in onions (and the celery which is optional) and saute briefly.
Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
Add in the milk, clams and chopped parsley stirring frequently until heated through.
You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.

Nutrition Facts : Calories 255.7, Fat 11.6, SaturatedFat 4.6, Cholesterol 35.1, Sodium 691.1, Carbohydrate 22.1, Fiber 2, Sugar 2.2, Protein 15.9

CHUNKY VEGETABLE CHOWDER

Chunky Vegetable Chowder image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this mix vegetable creamy chowder for dinner that's ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 medium green bell pepper, coarsely chopped (1 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
8 medium green onions, sliced (1/2 cup)
3 cups water
3/4 pound new potatoes, cut into 1-inch pieces (2 1/2 cups)
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 cup nonfat half-and-half
1/8 teaspoon pepper
2 cans (14.75 ounces each) cream-style corn

Steps:

Melt butter in 4-quart Dutch oven over medium heat. Cook bell peppers and green onions in butter 3 minutes, stirring occasionally.
Stir in water, potatoes, thyme and salt. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until potatoes are tender.
Stir in remaining ingredients; cook about 1 minute or until hot (do not boil).

Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 10 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 10 g, TransFat 2 g