PRISCILLA'S VEGETABLE CHOWDER
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.
RUSTIC ROASTED WINTER VEGETABLE CHOWDER
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
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
CREAMY VEGETABLE CHOWDER
This rich, comforting soup recipe can easily be doubled or tripled. You can lower the fat content by using turkey bacon, vegetable broth and skim milk. It's delicious either way. -Suzanna VandeBrake, Peyton, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 12 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Chop the onions, carrots, celery, parsnips and turnips; add to the pan. Cook and stir for 6-8 minutes or until fragrant., Sprinkle vegetables with flour, salt and cayenne; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sweet potato, potatoes, bay leaves, Worcestershire sauce and pepper sauce., Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in cream and parsley; heat through. Discard bay leaves.
Nutrition Facts : Calories 205 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 956mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
OLD-FASHIONED WINTER VEGETABLE CHOWDER
Steps:
- 1.To prepare cream sauce: Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 cup finely chopped onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add 5 cups broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly. 2.Transfer the mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, puree in the pot with an immersion blender.) The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with 1/4 teaspoon salt and pepper, preferably white pepper. 3.To prepare soup: Heat a heavy soup pot over medium heat and add bacon (or pancetta); cook, stirring occasionally, until browned, 4 to 6 minutes. Transfer to a paper-towel-lined plate; pour off all but 1 tablespoon of the fat in the pot. 4.Add 1 tablespoon oil, 2 medium chopped onions, carrot, celery, garlic and fennel seed. Cook, stirring occasionally, until the vegetables are tender and just beginning to color, about 5 minutes. Add dry mustard and cook, stirring, for 1 minute more. Add 4 cups broth, potatoes and rutabaga and bring to a boil. 5.Reduce heat to maintain a simmer, cover and cook until the vegetables are tender but still hold their shape, 15 to 20 minutes. Mash a few of the vegetables against the side of the pot with the back of a spoon and cook for 2 minutes more to slightly thicken the soup. 6.Stir in 1 1/2 cups of the Cream Sauce and heat until steaming but not boiling. Remove from heat; add cheese and stir until melted. Season with pepper. Serve topped with chives (or scallion greens) and the reserved bacon (or pancetta). Tips & Notes Make Ahead Tip: Cover and refrigerate cream sauce (Steps 1 & 2) for up to 1 week or freeze for up to 3 months. Defrost overnight in the refrigerator or using the defrost setting on your microwave.
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