Best 4 Very Creamy Vegetable Chowder A La Moosewood Recipes
Indulge in a delectable culinary journey with our collection of creamy vegetable chowder recipes, inspired by the renowned Moosewood Restaurant. Tantalize your taste buds with a symphony of flavors as you explore a variety of chowder creations, each bursting with the goodness of fresh vegetables and the comforting warmth of a creamy broth. From the classic New England chowder, brimming with tender clams and potatoes, to the hearty Manhattan chowder, featuring succulent chunks of fish and a rich tomato base, our recipes cater to every palate. Vegetarian enthusiasts will delight in the vibrant flavors of the corn and potato chowder, while those seeking a vegan option can savor the creamy, plant-based goodness of the vegan chowder. And for a taste of the sea, embark on a culinary adventure with the seafood chowder, a delectable medley of shrimp, scallops, and fish enveloped in a velvety broth. Prepare to be enchanted by the harmonious blend of textures and flavors in our carefully curated collection of creamy vegetable chowder recipes.
Check out the recipes below so you can choose the best recipe for yourself!
MOOSEWOOD'S VERY CREAMY VEGETABLE CHOWDER
Provided by twbart72
Time 29m
Yield 8
Number Of Ingredients 19
Steps:
- In a large soup pot on medium heat, saute the onions in the butter and oil for 3 to 4 minutes. Stir in the celery, cover, and cook until just soft, stirring occasionally. Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes. With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor. Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes. Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat. Discard the bay leaf. Puree the reserved vegetables with the milk and cheeses to make a smooth sauce. Stir the sauce into the soup and gently reheat. Serve hot.
VERY CREAMY VEGETABLE CHOWDER A LA MOOSEWOOD
This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast. This is another Moosewood cookbook original!
Provided by TishT
Categories Chowders
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
- Stir in the celery, cover, and cook until just soft, stirring occasionally.
- Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
- With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
- Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
- Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat.
- Discard the bay leaf.
- Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
- Stir the sauce into the soup and gently reheat.
- Serve hot.
Nutrition Facts : Calories 203.7, Fat 12, SaturatedFat 6.4, Cholesterol 32.4, Sodium 618.1, Carbohydrate 16.8, Fiber 3, Sugar 4.7, Protein 8.3
CREAMY VEGETABLE CHOWDER
This rich, comforting soup recipe can easily be doubled or tripled. You can lower the fat content by using turkey bacon, vegetable broth and skim milk. It's delicious either way. -Suzanna VandeBrake, Peyton, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 12 servings (3 quarts).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 205 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 956mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
CREAMY VEGETABLE CHOWDER
This is a creamy but low-fat soup that is certain to warm the coldest winter chills. Made with common pantry ingredients, it is perfect for those chilly days when you don't want to head to the store. From All Recipes.
Provided by CaliforniaJan
Categories Chowders
Time 55m
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large saucepan over medium heat. Add onion and garlic and cook until tender.
- Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
- Add canned and skim milk and parsley and heat just to boiling.
- In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve. Top with chives.
- If you want a less chunky soup, puree half of the veggies before adding the cornstarch and then use half the amount of cornstarch.
Tips:
- For the creamiest chowder, use a combination of heavy cream and milk. You can also use all milk, but the chowder will be thinner.
- To make the chowder ahead of time, cook it according to the directions and then let it cool completely. Store the chowder in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the chowder over medium heat until warmed through.
- If you don't have any fresh vegetables on hand, you can use frozen vegetables instead. Just be sure to thaw them before adding them to the chowder.
- To make the chowder vegetarian, omit the bacon. You can also add more vegetables, such as diced zucchini or chopped spinach.
- Serve the chowder with a side of crusty bread or crackers.
Conclusion:
This Very Creamy Vegetable Chowder a la Moosewood is a delicious and hearty soup that's perfect for a cold winter day. It's also a great way to use up leftover vegetables. With its creamy broth, tender vegetables, and smoky bacon, this chowder is sure to be a hit with the whole family.
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