Moosewoods Very Creamy Vegetable Chowder Recipes

CREAMY VEGETABLE CHOWDER

Creamy Vegetable Chowder image

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

Ingredients

3 tablespoons butter
1 onion, finely diced
2 garlic cloves, minced
3 potatoes, peeled and diced
3/4 cup chopped celery
2 cups sliced carrots
2 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3 cups chicken broth
1 cup milk
1 (12 ounce) can low-fat evaporated milk
1/2 teaspoon dried parsley
1 tablespoon chives
1/4 cup cold water
1/4 cup cornstarch

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.

PRISCILLA'S VEGETABLE CHOWDER

Priscilla's Vegetable Chowder image

This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. -Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 281 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 853mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

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