Best 2 Garden Vegetable Chowder Recipes

Indulge in a comforting and hearty culinary journey with our enticing Garden Vegetable Chowder. This delectable soup is a symphony of fresh, seasonal vegetables, simmered to perfection in a savory broth. The aromatic blend of herbs and spices adds depth and complexity to each spoonful, while the creamy texture envelops your taste buds in a warm embrace. Whether you're a seasoned chef or a home cook seeking a wholesome and satisfying meal, our collection of recipes caters to various preferences and skill levels. From classic chowder to unique variations featuring different vegetables and flavorful additions, there's a recipe here to tantalize every palate. So gather your ingredients, prepare your cooking utensils, and embark on a culinary adventure that celebrates the bounty of the garden.

**Recipes Included:**

1. **Classic Garden Vegetable Chowder:** Experience the quintessential chowder, featuring a medley of fresh vegetables such as carrots, celery, potatoes, and corn, harmoniously blended in a creamy and flavorful broth.

2. **Loaded Baked Potato Chowder:** Indulge in a hearty and comforting chowder inspired by the classic loaded baked potato. Enjoy the combination of tender potatoes, crispy bacon, melted cheese, and a creamy broth infused with herbs and spices.

3. **Roasted Red Pepper and Corn Chowder:** Delight in the vibrant flavors of roasted red peppers and sweet corn, combined with a creamy broth and a touch of spice. This chowder offers a smoky and slightly sweet twist on the traditional recipe.

4. **Tuscan Kale and Sausage Chowder:** Embark on a culinary journey to Tuscany with this hearty and flavorful chowder. Featuring sautéed kale, Italian sausage, and a creamy broth infused with garlic, herbs, and Parmesan cheese, this chowder is a delightful fusion of Italian and American comfort food.

5. **Seafood Corn Chowder:** Elevate your chowder experience with the addition of succulent seafood. Tender shrimp, flaky fish, and sweet corn mingle in a creamy broth, creating a seafood feast in every bowl.

6. **Curried Sweet Potato and Black Bean Chowder:** Embark on a global culinary adventure with this unique and flavorful chowder. A harmonious blend of sweet potatoes, black beans, and a creamy coconut broth infused with curry spices promises an exotic and satisfying meal.

Here are our top 2 tried and tested recipes!

GARDEN VEGETABLE CHOWDER

Garden Vegetable Chowder image

This creamy blend is chock-full of savory ingredients straight from the garden. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, celery, cauliflower, carrot and broccoli
3 cups water
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 cups whole milk
1 tablespoon minced fresh parsley
3 cups shredded cheddar cheese

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.

Nutrition Facts : Calories 308 calories, Fat 20g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 1083mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

GARDEN VEGETABLE CHOWDER

Garden Vegetable Chowder image

Categories Soup/Stew Vegetable Quick & Easy Bon Appétit

Yield 6 generous servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
1 16-ounce package frozen corn kernels
2 small red-skinned sweet potatoes (yams), peeled, diced
3 celery stalks, diced
2 small zucchini, diced
1 large carrot, diced
1 small onion, diced
2 teaspoons dried thyme
4 bay leaves
6 cups canned low-salt chicken broth
4 cups packed fresh spinach leaves (about 5 ounces)

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.

Tips:

Use fresh vegetables: Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables. If possible, use vegetables that are in season.
Don't overcook the vegetables: Overcooked vegetables are mushy and bland. Cook them just until they are tender-crisp.
Use a variety of vegetables: A variety of vegetables adds flavor and texture to the chowder. Consider using a mix of root vegetables, leafy greens, and cruciferous vegetables.
Season to taste: Season the chowder with salt, pepper, and other spices to taste. You may also want to add a squeeze of lemon juice or a dollop of sour cream.
Serve with a side of bread or crackers: Chowder is a hearty soup that can be served as a main course or a side dish. Serve it with a side of bread or crackers for a complete meal.

Conclusion:

Garden vegetable chowder is a delicious and nutritious soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a garden vegetable chowder that is sure to impress your family and friends.