↞ recipe box start page
Category: Chili, Chowders, Soups & Stews
Prep Time: Cook Time: Total Time: 3/4 hr
2 cups chopped onions
1 Tbsp butter
1 Tbsp canola or other vegetable oil
2 celery stalks, diced
1 cup peeled and diced carrots
1 1/2 cup diced potatoes
3 cups water or vegetable stock
1/2 tsp dried thyme
1 bay leaf
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup green beans, cut into 1" pieces
1/2 cup diced red bell peppers
1 cup diced zucchini
1/2 cup fresh or frozen green peas
2 Tbsp chopped fresh parsley
2 cups milk
1 cup grated Cheddar cheese
2 oz cream cheese
1. 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.
2. 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.
3. With a strainer or slotted spoon, remove about 2 cups of the cooked vegetables and set aside in a blender or food processor.
4. 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.
5. 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.
Recipe Source: cdkitchen.com
view more member recipes
Chowder - Creamy Vegetable
view my recipes
print
save
Category: Chili, Chowders, Soups & Stews
Prep Time: Cook Time: Total Time: 3/4 hr
2 cups chopped onions
1 Tbsp butter
1 Tbsp canola or other vegetable oil
2 celery stalks, diced
1 cup peeled and diced carrots
1 1/2 cup diced potatoes
3 cups water or vegetable stock
1/2 tsp dried thyme
1 bay leaf
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup green beans, cut into 1" pieces
1/2 cup diced red bell peppers
1 cup diced zucchini
1/2 cup fresh or frozen green peas
2 Tbsp chopped fresh parsley
2 cups milk
1 cup grated Cheddar cheese
2 oz cream cheese
1. 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.
2. 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.
3. With a strainer or slotted spoon, remove about 2 cups of the cooked vegetables and set aside in a blender or food processor.
4. 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.
5. 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
*creamy Vegetable Chowder*
by sgre52160
3 cups diced, peeled potatoes 2 1/2 cups water 3/4 cup chopped onion and red bell pepper 1/2 cup chopped celery 12 oz fresh mushrooms, sliced 1 clove garlic, minced 3/4 cup butter, divided 1/4
by sgre52160
3 cups diced, peeled potatoes 2 1/2 cups water 3/4 cup chopped onion and red bell pepper 1/2 cup chopped celery 12 oz fresh mushrooms, sliced 1 clove garlic, minced 3/4 cup butter, divided 1/4
Vegetable Chowder
by sgre52160
2 cups diced and peeled potatoes 1 cup diced celery 1 onion, finely diced (or 1 tbsp dried onion) 2 tsp salt 3 cups water 1/4 cup butter 1/4 cup white flour 1 tsp dry mustard 3 cups mi
by sgre52160
2 cups diced and peeled potatoes 1 cup diced celery 1 onion, finely diced (or 1 tbsp dried onion) 2 tsp salt 3 cups water 1/4 cup butter 1/4 cup white flour 1 tsp dry mustard 3 cups mi
Cheddar And Vegetable Chowder
by sgre52160
4 tbsp butter 1 small onion, finely diced 1 green pepper, diced 3 carrots, thinly sliced 3 red potatoes, diced 1 cup peas, fresh or frozen (if using frozen, add with chicken brown rather than wit
by sgre52160
4 tbsp butter 1 small onion, finely diced 1 green pepper, diced 3 carrots, thinly sliced 3 red potatoes, diced 1 cup peas, fresh or frozen (if using frozen, add with chicken brown rather than wit
Potato Vegetable Chowder
by sgre52160
5 cups vegetable broth (water is fine, but not as tasty) 1 cup tomato or vegetable juice 1 cup peeled tomatoes, cut in small pieces 1 cup carrots, chopped 1 cup green beans or yellow wax beans 1
by sgre52160
5 cups vegetable broth (water is fine, but not as tasty) 1 cup tomato or vegetable juice 1 cup peeled tomatoes, cut in small pieces 1 cup carrots, chopped 1 cup green beans or yellow wax beans 1
Vegetable Cheese Chowder
by sgre52160
2 tbsp butter 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 stalke celery, sliced 2 cups light cream 1 (15 oz) can cream-style corn 1 (14 oz) can vegetable or chicken brot
by sgre52160
2 tbsp butter 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 stalke celery, sliced 2 cups light cream 1 (15 oz) can cream-style corn 1 (14 oz) can vegetable or chicken brot
view more member recipes