Best Vegetable Chowder In Bread Bowls Recipes

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PRISCILLA'S VEGETABLE CHOWDER



Priscilla's Vegetable Chowder image

This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. -Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded cheddar cheese

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.

VEGETABLE CHOWDER



Vegetable Chowder image

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

½ cup chopped red bell pepper
½ cup chopped onion
¼ cup margarine
1 cup chopped celery
1 cup cauliflower, chopped
1 cup diced carrots
1 cup fresh chopped broccoli
3 cups water
3 cubes chicken bouillon
½ cup all-purpose flour
1 tablespoon chopped fresh parsley
3 cups shredded Cheddar cheese
salt to taste
ground black pepper to taste
1 ½ cups milk

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

VERY CREAMY VEGETABLE CHOWDER A LA MOOSEWOOD



Very Creamy Vegetable Chowder a la Moosewood image

This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast. This is another Moosewood cookbook original!

Provided by TishT

Categories     Chowders

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 19

2 cups chopped onions
1 tablespoon butter
1 tablespoon canola oil or 1 tablespoon other vegetable oil
2 celery ribs, diced
1 cup peeled and diced carrot
1 1/2 cups diced potatoes
3 cups water or 3 cups basic light vegetable stock
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup green beans, cut into 1 inch pieces
1/2 cup red bell pepper, diced
1 cup zucchini, diced
1/2 cup green peas, fresh or frozen
2 tablespoons fresh parsley, chopped
2 cups milk
1 cup cheddar cheese, grated
2 ounces neufchatel cheese or 2 ounces cream cheese

Steps:

  • In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
  • Stir in the celery, cover, and cook until just soft, stirring occasionally.
  • Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
  • With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
  • Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
  • Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat.
  • Discard the bay leaf.
  • Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
  • Stir the sauce into the soup and gently reheat.
  • Serve hot.

Nutrition Facts : Calories 203.7, Fat 12, SaturatedFat 6.4, Cholesterol 32.4, Sodium 618.1, Carbohydrate 16.8, Fiber 3, Sugar 4.7, Protein 8.3

RUSTIC ROASTED WINTER VEGETABLE CHOWDER



Rustic Roasted Winter Vegetable Chowder image

A thick and hearty soup with butternut squash, sweet potatoes, parsnips, and more. Serve with a crusty loaf of bread for a cozy winter dinner. And don't worry about your vegetable dices being exact. It's supposed to be rustic!

Provided by Kare for Kitchen Treaty

Time 1h15m

Number Of Ingredients 15

1/2 small butternut squash (peeled, seeded, and cut into 1-inch dice) (about 2 cups)
3 medium parsnips (peeled, cut into 1-inch dice) (about 1 cup)
1 medium sweet potato (peeled, cut into 1-inch dice) (about 1 cup)
2 medium carrots (peeled, cut into 1-inch dice) (about 1 cup)
1/2 fennel bulb (quartered & sliced thin) (about 1 cup)
1/2 teaspoon + 1/2 teaspoon kosher salt or coarse sea salt
2 tablespoons + 3 tablespoons olive oil (divided)
1 medium onion (diced) (about 2 cups)
2 tablespoons all-purpose flour
4 cups vegetable broth
2 medium russet potatoes
4-5 fresh thyme sprigs
1 cup milk (I use 2%, but anything from nonfat to whole should work just fine or unsweetened plain almond milk)
Additional salt & freshly ground black pepper (to taste)
More pepper + thyme leaves for garnish

Steps:

  • Heat oven to 400 degrees Fahrenheit.
  • In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt. Spread in a single layer on a large baking sheet and roast until tender and browned in places, about 40 minutes, turning a couple of times while roasting.
  • While the veggies are roasting, prepare the base of the soup. To a large saucepan over low heat, add 3 tablespoons olive oil. Add the onion along with a pinch of salt and a bit of pepper, then cook, stirring occasionally, until soft, about 10 minutes.
  • Stir in the flour and cook for 3 minutes, stirring constantly.
  • Stir in the vegetable broth. Add the potatoes and thyme. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft. Remove from heat. Pick out the thyme stems and discard.
  • Stir in the roasted vegetables. Carefully transfer about 3 cups of the chowder to the pitcher of a blender. Puree until smooth. Return the pureed mixture to the pot and stir to combine. The soup should be thick, rich, and creamy.
  • Stir in the milk. Place the pot back on the burner, and, with the heat on medium-low, return to a simmer, stirring often to prevent burning.
  • Taste and add additional salt and pepper if desired.
  • Serve garnished with an additional turn of cracked pepper and thyme leaves. Sometimes, I'll reserve a few of the roasted veggies for garnish too.

Nutrition Facts : ServingSize 1 /6 of recipe (about 1 1/2 cups), Calories 374 kcal, Sugar 11 g, Sodium 546 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 51 g, Fiber 8 g, Protein 13 g, Cholesterol 4 mg

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