For a vegetarian option, substitute vegetable bouillon cubes for the chicken bouillon. Feel free to add other vegetables like potatoes, zucchini, or corn to customize your chowder. For a richer flavor, use heavy cream instead of milk. If you like a smoother texture, you can use an immersion blender to partially blend the chowder before adding the cheese. Garnish with extra parsley or a dollop of sour cream for an elegant touch.
Vegetable Chowder
-
PREP TIME15 mins
-
COOK TIME35 mins
-
TOTAL TIME50 mins
-
SERVING7 People
-
VIEWS960
A symphony of garden-fresh flavors, this Vegetable Chowder is a comforting and vibrant dish, perfect for warming up on a chilly evening. A medley of colorful vegetables simmered in a creamy, cheesy broth creates a truly satisfying and wholesome experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate16 g
-
Cholesterol55 mg
-
Fiber2 g
-
Protein16 g
-
Saturated Fat12 g
-
Sodium927 mg
-
Sugar5 g
-
Fat24 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a Dutch oven or large soup pot, melt the margarine over medium-high heat. Add the chopped red bell pepper and onion. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
02 Step
Recipe View Pour in the water, then add the chopped celery, diced carrots, cauliflower, broccoli, and chicken bouillon cubes. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, approximately 20 minutes.
03 Step
Recipe View In a separate bowl, whisk together the milk and all-purpose flour until the mixture is smooth and free of lumps. Gradually pour the milk mixture into the soup, stirring constantly to prevent clumping. Bring the soup back to a boil, then cook and stir for 2 minutes, allowing the sauce to thicken.
04 Step
Recipe View Stir in the chopped fresh parsley. Just before serving, stir in the shredded Cheddar cheese until it is completely melted and the chowder is creamy and smooth. Serve hot and enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Wilma Feeney
Jun 29, 2024I substituted sweet potatoes for the carrots and it was amazing!
Verna Koepp
Apr 24, 2023This chowder is so creamy and delicious! My kids even loved it!
Alize Cummings
Apr 12, 2023I used vegetable broth and skipped the bouillon cubes. Perfect!
Niko Farrell
Mar 1, 2023I added a can of drained corn, and it was a hit!
Roderick Jones
Jan 4, 2023So easy to make and perfect for a quick weeknight dinner.
Talon Keebler
Jun 7, 2022The tip about shredding your own cheese is spot on! It melts so much better!
Rosalinda Ferry
May 15, 2022I used almond milk to make it dairy-free, and it still turned out great!