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Ultimate Creamy Vegetable Chowder Delight

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Ingredients

Adjust Servings:
2 cups chopped onions
1 tablespoon butter
1 tablespoon canola oil or 1 tablespoon other vegetable oil
2 celery ribs, diced
1 cup peeled and diced carrot
1 1/2 cups diced potatoes
3 cups water or 3 cups basic light vegetable stock
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons salt

Nutritional information

203.7
Calories
107 g
Calories From Fat
12 g
Total Fat
6.4 g
Saturated Fat
32.4 mg
Cholesterol
618.1 mg
Sodium
16.8 g
Carbs
3 g
Dietary Fiber
4.7 g
Sugars
8.3 g
Protein
248 g
Serving Size

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Ultimate Creamy Vegetable Chowder Delight

Features:
    Cuisine:

    Doubled the recipe. Made vegan with Miyokos butter, Trader Joes vegan cashew dip, used Arriabata tomato sauce, and Daiya shredded cheese. Separated 2 cups soup to blend with my immersion blender to thicken it and make the base even more flavorful. Let it simmer. Thank you so much! This was the favorite of our churchs soup suppermany rave reviews and requests for the recipe. I cut all into bite sized pieces. Making this again tonight. Yum!

    • 75 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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!,Doubled the recipe. Made vegan with Miyokos butter, Trader Joes vegan cashew dip, used Arriabata tomato sauce, and Daiya shredded cheese. Separated 2 cups soup to blend with my immersion blender to thicken it and make the base even more flavorful. Let it simmer. Thank you so much! This was the favorite of our churchs soup suppermany rave reviews and requests for the recipe. I cut all into bite sized pieces. Making this again tonight. Yum!,Has anyone tried making this in the crockpot?


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    Steps

    1
    Done

    In a Large Soup Pot on Medium Heat, Saut the Onions in the Butter and Oil For 3 to 4 Minutes.

    2
    Done

    Stir in the Celery, Cover, and Cook Until Just Soft, Stirring Occasionally.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    Add the Green Beans, Bell Peppers, and Zucchini to the Soup Pot and Cook Until the Green Beans Are Tender, About 5 Minutes.

    6
    Done

    Stir in the Peas and Parsley, Simmer For 2 More Minutes, and Then Remove from the Heat.

    7
    Done

    Discard the Bay Leaf.

    8
    Done

    Puree the Reserved Vegetables With the Milk and Cheeses to Make a Smooth Sauce.

    9
    Done

    Stir the Sauce Into the Soup and Gently Reheat.

    10
    Done

    Serve Hot.

    Avatar Of Hazel Powell

    Hazel Powell

    Spice whisperer known for creating dishes that are bold and flavorful.

    Recipe Reviews

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    My sister makes this at Christmas time and gives it to all her employees. They look forward to it each year. I made this last year and it was a real hit. Love it.
    Absolutely Yummy Vegetable Pizza
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    Featured Image
    previous
    My sister makes this at Christmas time and gives it to all her employees. They look forward to it each year. I made this last year and it was a real hit. Love it.
    Absolutely Yummy Vegetable Pizza
    next
    Absolutely Yummy Vegetable Pizza

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