Creamyvegetablechowder Recipes

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.

CREAMY VEGETABLE SOUP

Steps:

• Start by melt butter in a medium saucepan.
• Next, add the onion, seasonings, and flour. Stir to combine.
• Then, whisk in 1 cup of broth. Heat until bubbling, then add the vegetables and another 2 cups of broth. Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft.
• Once that is complete, add in remaining 1 1/2 cups of broth, milk and potato flakes (if desired). Stir until well combined.
• Cover and simmer for 15-20 minutes.

VERY CREAMY VEGETABLE CHOWDER A LA MOOSEWOOD

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.

CREAMY VEGETABLE CHOWDER

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.

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:

• Spray a 6-quart pan with vegetable oil cooking spray.
• Saute' onions over medium-high heat until clear.
• Add next 7 ingredients (water, bouillon, potatoes, carrots, celery,corn and spinach); simmer covered 15 minutes or until vegetables are tender.
• Whisk together milk, flour and salt in small bowl.
• Add to vegetable mixture.
• Boil 3 minutes or until slightly thickened.
• Season as you like.