Best 6 Harvest Vegetable Chowder Recipes

HARVEST VEGETABLE CHOWDER

Steps:

• Mix potatoes, rutabaga, celery, onion, water and bouillon granules in 4- to 5-quart Crock-Pot slow cooker. Cover and cook on low heat setting about 8 hours or until vegetables are tender.
• Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dill weed into mixture in slow cooker.
• Cover and cook about 1 hour or until vegetables are tender and chowder is hot. Serve chowder sprinkled with cheese and pepper.

ROASTED HARVEST VEGETABLES

Steps:

• Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.

CREAMY VEGETABLE CHOWDER

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.

VEGETABLE CHOWDER

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.

HARVEST CHOWDER

Steps:

• Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside.
• Saute onion, celery, and carrots in stockpot in a small amount of reserved bacon fat; add mushrooms and zucchini and continue sauteeing for 2 minutes.
• Add water; cover stock pot and simmer until vegetables are tender.
• Add corn, peas, mashed potatoes, and milk and heat through.
• Add cheese and stir until melted; season, and serve hot.
• *Note:For this recipe I like to use mashed potato flakes prepared according to package directions using 2 2/3 c water, 1/4 c margarine, 1 tsp salt, 1 c milk, and 2 2/3 c potato flakes to make 3 1/3 cups/8 servings.

HARVEST CHOWDER

Steps:

• 1. Using a dutch oven, combine the first 3 ingredients, cover with water, bring to a boil, then simmer for 15 minutes. Drain all the water reserving one cup. Add the one cup of water back into the pan with the vegetables.
• 2. Add the chicken flavored granules, the 2 cans of undrained whole kernel corn and the crumbled cooked bacon. Simmer 10 minutes more.
• 3. Melt the butter in a large pan and add the flour. Cook for about one minute and add the milk and the velveeta cheese. Cook until smooth and thick.
• 4. Combine all together and simmer over low heat until ready to serve.