Best 4 Anns Veggie Chowder Recipes

Indulge in a comforting and flavorful veggie chowder, a delightful symphony of fresh vegetables, creamy broth, and aromatic herbs. This hearty dish, lovingly named Ann's Veggie Chowder, is a culinary masterpiece that tantalizes the taste buds and warms the soul. Prepared with a medley of colorful vegetables like carrots, celery, potatoes, and corn, this chowder is a feast for the eyes and a delight for the palate. The creamy broth, infused with the essence of herbs and spices, envelops the vegetables, creating a harmonious and satisfying symphony of flavors. Savor the velvety texture of the chowder, complemented by the tender-crisp vegetables, in every spoonful. This versatile recipe offers variations to suit your dietary preferences, including a vegan option for those seeking a plant-based delight. Whether you prefer a classic chowder experience or a dairy-free indulgence, Ann's Veggie Chowder has something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

VEGGIE CHOWDER

Veggie Chowder image

Packed with potatoes, carrots and corn, this soup is a great healthy dinner choice. It's not too heavy, so it also makes a nice light partner for a sandwich. -Vicki Kerr, Portland, Maine

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 10

Ingredients

2 cups cubed peeled potatoes
2 cups reduced-sodium chicken broth
1 cup chopped carrots
1/2 cup chopped onion
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) fat-free evaporated milk
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup sliced fresh mushrooms
1/4 teaspoon pepper
2 tablespoons bacon bits

Steps:

In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits.

Nutrition Facts : Calories 191 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 505mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

CHUNKY VEGGIE CHOWDER

Chunky Veggie Chowder image

"We enjoy this colorful chowder year-round," writes Diane Molberg of Emerald Park, Saskatchewan. The light but flavorful soup is chock-full of vegetables and pleasantly seasoned with thyme.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

2 medium onions, finely chopped
2 garlic cloves, minced
2 tablespoons butter
3 medium carrots, chopped
2 celery ribs, sliced
2 medium potatoes, cubed
1 small zucchini, cubed
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1/4 cup minced fresh parsley
3/4 teaspoon dried thyme
1 cup frozen peas
1 cup frozen corn
1/4 cup all-purpose flour
3 cups milk
Salt and pepper to taste

Steps:

In a large saucepan or soup kettle, saute onions and garlic in butter until tender. Add the carrots, celery, potatoes, zucchini, broth, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. Stir in peas and corn. , In a large bowl, combine the flour, milk, salt if desired and pepper until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 353mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 4g fiber), Protein 9g protein.

VEGETABLE CHOWDER

Vegetable Chowder image

Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to 6 months.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h10m

Number Of Ingredients 10

Ingredients

3 tablespoons butter
1 large onion, diced (about 2 cups)
2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
1/2 teaspoon dried thyme
3 cups milk
4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
8 ears corn, kernels removed (about 4 cups)
Coarse salt and ground pepper
1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
Hot pepper sauce, for serving (optional)

Steps:

In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.

Nutrition Facts : Calories 313 g, Fat 9 g, Fiber 7 g, Protein 11 g

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

Ingredients

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

Tips:

Use fresh vegetables: Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables. If you can, buy your vegetables from a local farmer's market or organic grocery store.
Don't overcook the vegetables: Overcooked vegetables can become mushy and bland. Cook them just until they are tender-crisp.
Add plenty of flavor: This chowder is packed with flavor from a variety of vegetables, herbs, and spices. Be generous with the seasonings and adjust them to your taste.
Use a good quality vegetable broth: The broth is the base of the chowder, so it's important to use a good quality broth. Look for a broth that is low in sodium and made with real vegetables.
Serve with your favorite toppings: This chowder is delicious on its own, but it's even better when served with your favorite toppings. Try adding a dollop of sour cream, a sprinkle of chopped parsley, or a few croutons.

Conclusion:

This Ann's Veggie Chowder is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It's packed with fresh vegetables, herbs, and spices, and it's sure to be a hit with your family and friends. So next time you're looking for a comforting and nutritious soup, give this Ann's Veggie Chowder a try. You won't be disappointed!