Best 8 Rich Vegetable Chowder Recipes

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.

VEGAN CURRIED VEGETABLE CHOWDER

Steps:

• Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes.
• Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges.

GARDEN VEGETABLE CHOWDER

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.

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.

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.

VEGGIE CHOWDER

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.

CHEESY VEGETABLE CHOWDER

Steps:

• In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
• Stir in corn, peas and green beans and continue to cook on low heat.
• Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

VEGETABLE CHOWDER

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.