Best Garden Chowder Recipes

ZUCCHINI GARDEN CHOWDER

Steps:

• In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. , Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.

GARDEN VEGETABLE CHOWDER

Steps:

• In a Dutch oven, saute green pepper and onion in butter until tender. Add the vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted.

ZUCCHINI GARDEN CHOWDER

Steps:

• In large kettle over medium heat, saute onion, zucchini, parsley, and basil in butter until tender.
• Stir in flour, salt, and pepper.
• Gradually stir in water.
• Add bouillon and lemon juice; mix well.
• Bring to a boil; cook and stir for 2 minutes.
• Add tomatoes, milk, and corn; bring to a boil.
• Reduce heat; cover and simmer for 5 minutes or until corn is tender.
• Just before serving, stir in cheeses until melted.
• Add sugar and garnish with parsley.

GARDEN CHOWDER

Steps:

• In a stock pot, saute green pepper and onion in butter until tender.
• Add vegetables, broth, salt, and pepper and bring to a boil.
• Reduce heat, cover and simmer 20 minutes.
• Combine flour and milk and stir slowly into soup.
• Allow to thicken at a low temperature.
• Add spices, and stir in cheddar until melted.
• Serve immediately or allow to cool and store in the freezer for OAMC.

GARDEN VEGETABLE CHOWDER

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.

GARDEN HARVEST CHOWDER

Steps:

• Fry bacon, celery,onion and carrots in 6qt pot till bacon is semi-crispy and veggies are tender.
• Add water and peas, cook 15 minutes ofer medium heat till peas are tender.
• Add remainging ingredients except cheese.
• Cook over medium heat, stirring occassionally, till heated through.
• Add cheese, stirring till melted, but not boiling.

LOBSTER CORN CHOWDER WITH APPLEWOOD SMOKED BACON AND GARDEN TARRAGON

Steps:

• Trim corn kernels from cob, reserve kernels for garnish and soup. Cover cobs with cream and allow to steep for 1 hour. Render diced bacon. Once golden, remove meat and leave the fat in the pot. Add the chopped onion, celery and leeks to the bacon fat and sweat for 12 to 15 minutes. Add the saffron, potatoes and corn kernels and sweat for 8 to 10 minutes more. Cover with chicken stock and simmer 25 to 30 minutes. Strain cobs from cream. Add the flavored cream to the soup and simmer for 5 minutes. Place soup in a blender and blend until smooth. Season with salt, pepper and champagne vinegar to taste. Strain through a fine strainer. Heat garnish in a sauté pan gently with some butter, season with salt and pepper and finish with chopped tarragon. Garnish warm soup bowl and pour soup over vegetables.

OLIVE GARDEN SEAFOOD PASTA CHOWDER

Steps:

• Cook pasta according to package directions.
• Sort through crab if using fresh for shell.
• Melt butter in 3 quart.
• non aluminum saucepan.
• Add mushrooms; saute for 3 minutes.
• Add sauce mix; stir well.
• Add milk, water, and wine; stir well with a wire whisk until mixture comes to a boil.
• Reduce heat simmer 5- 8 minutes, stirring constantly.
• Add green onions, pasta and crabmeat; stir to combine.
• Heat through, about 2- 3 minutes.

GARDEN CHOWDER

Steps:

• 1. Melt butter in a large pot over medium heat.
• 2. Add all diced vegetables.
• 3. Sprinkle with garlic salt and pepper and saute for 5 minutes.
• 4. Add broth and wine (if using). Cook until potatoes are tender - about 15-20 minutes.
• 5. Wisk the flour into the milk. Add to the pot and cook over medium-low heat until slightly thickened - 5-7 minutes.
• 6. Remove from heat and stir in cheese until melted.
• 7. Taste and adjust seasoning as desired.

ZUCCHINI GARDEN CHOWDER RECIPE

Steps:

• Melt butter in soup pot over medium heat. Add veggies and saute until tender. Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock. Add bouillon and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes. Add tomatoes, milk and corn. Return to a boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving stir cheeses in until melted. Add pinch of sugar to taste and garnish with chopped parsley.

GARDEN ZUCCHINI CHOWDER

Steps:

• 1. Cut 1 TBSP of butter off the stick of ⅓ cup and heat it in a frying pan on medium. Add in the diced onions. Let them cook for a minute or two, then add the zucchini, added a few dashes of salt and pepper. Saute vegetables for about 5 minutes, then turn off the heat.
• 2. While the zucchini is sautéing, begin making a roux (fancy word for white sauce) for your chowder. Open the cans of chicken broth and have them close at hand. Melt the remaining amount of butter in a medium-sized saucepan over medium heat. Add in sage, garlic powder and parsley. When the butter begins to sizzle, add a small amount of the chicken broth (maybe ¼ cup). Let mixture heat back up, then begin adding the flour a little at a time, whisking until smooth. In alternating amounts, add more chicken broth, then flour, until all the flour is added. Add in lemon juice, tomatoes, corn and remaining chicken broth.
• 3. Increase the heat slightly (I had my stove on "6") stirring occasionally. Once mixture looks to be nearly boiling, decrease heat back to medium and add in the cheese. Whisk gently until melted. Add in evaporated milk and the zucchini/onion mixture. Simmer soup for about 10-15 minutes. Serve with additional cheese on top if desired.

GARDEN PATCH CHOWDER

Steps:

• 1. To Boiling water add potatoes
• 2. in a large pan add butter and sautee all your veggies, remove veggies and put to the side. Sautee your chicken, move to the side. add 1/2 a cup of butter -melt it
• 3. add your 1/2 cup flour to make a Roux. stir until light brown and a slight nutty flavor seems to be coming out of the pan.
• 4. add your chicken stock and it should start to thicken. Add your veggies and chicken back to the thickened liquid. add the milk and bring to a boil.
• 5. lower heat and gradually add shredded cheese and continue to stir to to keep smooth and prevent burning. add your potatoes, they should be falling apart tender, if your soup is too thick, thin with some potato water . Check vegetables to make sure they are tender.
• 6. Salt to taste and garnish top of soup with dill if desired (optional) You can easily adjust amounts of ingredients for smaller pot of soup. (I always make a half batch)

GARDEN CHOWDER

Steps:

• In a large saucepan, saute onion and celery in butter for 5 minutes. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened. Add tomato, broccoli, carrots, corn and zucchini; return to a boil. Reduce heat; cover and simmer for 40 minutes or until vegetables are tender. Add cream and cheese; heat through.