Best 5 Carrot Chowder Recipes
**Carrot Chowder: A Wholesome Delight**
Immerse yourself in the comforting embrace of carrot chowder, a culinary symphony that harmonizes the natural sweetness of carrots with a medley of flavors. This creamy, velvety soup is not just a feast for the taste buds, but also a nourishing treat for the body and soul. As you delve into this delectable dish, discover two enticing variations that cater to diverse dietary preferences. The classic carrot chowder recipe embodies the essence of simplicity, utilizing wholesome ingredients to create a symphony of flavors. For those seeking a vegan alternative, the vegan carrot chowder recipe offers a plant-based rendition that is equally satisfying and bursting with goodness. Both variations promise an unforgettable culinary experience, ensuring that every spoonful is a testament to the versatility and appeal of this heartwarming soup.
BROCCOLI AND CARROT CHOWDER
"My family loves this tasty, satisfying soup made from a recipe that I developed myself," says field editor Esther Shank of Harrisonburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 838mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 6g fiber), Protein 15g protein.
CARROT CHOWDER
My husband's grandmother passed this recipe on to us, and it's just wonderful-especially with a basket of warm, fresh bread on the side. This soup freezes well. -Wendy Wilkins, Prattville, Alabama
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 10 servings (2-1/2 quart).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine all ingredients except the cheese. Bring to a boil; reduce heat and simmer, uncovered, about 1 hour or until the vegetables are tender. Sprinkle each serving with cheese.
Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 803mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
CORN AND BABY CARROT CHOWDER
An easy and filling dinner soup that I make on rainy days. Uses ingredients that are often in your pantry and refrigerator.
Provided by Desiree Taimanglo-Ventura
Categories Soups
Time 45m
Number Of Ingredients 12
Steps:
- 1. Set heat to medium and brown bacon. Add in onions and pressed garlic. Saute for a few minutes. Do not drain.
- 2. Add chicken broth. Then mix in potatoes and carrots. Cover and let simmer on medium-low heat until potatoes are tender. Add corn.
- 3. Add condensed milk, salt, black pepper, and (if you are using it) red pepper. Stir, then sift flour over soup to thicken as desired. Let simmer for about five minutes.
FRIEL CARROT CHOWDER
Steps:
- In a large saucepan combine tomato juice, cream of celery soup, water, grated carrots, garlic, salt, pepper, and marjoram. Bring to a boil and simmer for 30 min. In a skillet brown the ground beef and discard drippings. Add salt, celery, onion and green peppers. Cover and simmer on low heat until vegetables are tender. Approximately 10 minutes. Add meat and vegetables to the simmering sauce pan. Place a slice of swiss cheese in each bowl and cover with carrot chowder.
CARROT CHOWDER
Number Of Ingredients 13
Steps:
- 1. Brown beef and discard fat. Add the salt and pepper as you brown the meat. Add celery, peppers and onions. If you don't pack the vegetables in the cup the soup will be a lot thinner. Simmer 5 minutes and then add carrots and simmer additional 5 minutes to let meat flavor be absorbed by the vegetables. 2. Add tomato juice, water, splenda, garlic salt, and marjoram. The marjoram is absolutely necessary for the "winning" flavor. Bring to a boil and turn down the heat to a simmer. Simmer at least 30 minutes at the very least. Note: Freezes well or stores several days in fridge.
Nutrition Facts : Nutritional Facts Serves
Tips:
- For a smoother chowder, blend a portion of the soup in a blender or food processor and then stir it back into the pot.
- To add a bit of spice, add a pinch of cayenne pepper or a teaspoon of chili powder.
- If you don't have any fresh carrots, you can use 1 cup of frozen or canned carrots.
- To make the chowder ahead of time, cook it according to the recipe and then let it cool completely. Store the chowder in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- To reheat the chowder, thaw it in the refrigerator overnight or at room temperature for several hours. Then, reheat the chowder over medium heat until it is warmed through.
Conclusion:
Carrot chowder is a delicious and versatile soup that can be enjoyed for lunch or dinner. It is also a great way to use up leftover carrots. With a few simple ingredients and a little bit of time, you can create a creamy and flavorful chowder that the whole family will love. So next time you're looking for a hearty and satisfying soup, give carrot chowder a try.
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