Creamy Vegetable Chowder
Creamy Vegetable Chowder is such down home comfort food. Truly. This amazing soup recipe is so hearty and satisfying. If you enjoy chowders, this recipe should be on the top of your list this time of year. It will surely warm you up on a cold, winter day.
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A friend and former neighbor and I get together every week or two for lunch. We alternate each time who provides the food. Back in early January I made this delicious chowder and served it in bread bowls. Her husband was there at the time and though he’s a “meat and potatoes” man, even he enjoyed this tasty soup.
The nice thing about Creamy Vegetable Chowder is it doesn’t take forever to prepare. I had it ready in about 30 minutes. It does thicken up the longer it’s left out, so you may need to thin it down a little. We, however, prefer a thick chowder over a thin one so I didn’t thin in down after it thickened up.
We were packing up our house in January in preparation for a move. I was doing my best to get rid of a lot of excess stuff in my pantry and refrigerator. When my husband’s cholesterol levels came back too high, I had to get rid of several quarts of half-and-half in my refrigerator and put him on 2% milk. I used a lot of that cream in this recipe. I also cleaned out our freezers of a lot of frozen veggies. It was a win-win for me. 🙂
This vegetable soup is certainly not low calorie since it’s made with half-and-half and cheese. But if you want a comforting soup that sticks to the ribs, Creamy Vegetable Chowder is just what the doctor ordered. Even your kids will enjoy it. 🙂
Creamy Vegetable Chowder is awesome on cold, winter nights.
It’s good served in bread bowls or with homemade rolls or bread.
This chowder is thick, creamy and irresistible. 🙂
Here’s what I did.
I used these ingredients.
Saute onions and celery in butter in large Dutch oven or sauce pan.
Cook about five minutes until veggies are tender. Add flour.
Stir to combine and allow to thicken about one minute.
Add chicken broth about one-quarter cup at a time stirring or whisking well after each addition.
Add half-and-half and stir until incorporated.
Add potatoes.
Add broccoli, cauliflower and carrots, corn, green beans and asparagus spears cut in thirds.
Add seasonings.
Cook until thickened and veggies are cooked – about 5 to 8 minutes.
Add cheese and stir to combine. Heat through. Serve immediately.
Sprinkle a little dried marjoram or cheese over top of each serving, as desired.
This thick chowder is a terrific stick-to-the-ribs meal.
Creamy Vegetable Chowder is chocked full of assorted vegetables: broccoli, cauliflower, carrots, corn, asparagus, green beans, and potatoes along with onions and celery.
Here’s the recipe.
CREAMY VEGETABLE CHOWDER
(My own concoction)
Creamy Vegetable Chowder
Equipment
- 1 large Dutch oven with lid
- 1 sharp knife to cut vegetables
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 vegetable peeler
- 1 whisk
Ingredients
- 3 cups peeled potatoes diced
- 12 oz. bag frozen broccoli, cauliflower and carrots
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 cup frozen asparagus spears (cut in thirds)
- 2 ribs celery diced (I added about ½ cup celery leaves)
- 1 cup onion chopped
- 3 cups chicken broth
- 3/4 cup unsalted butter
- 3/4 cup all-purpose flour (I used unbleached)
- 4 cups half-and-half
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 tsp. dried marjoram
- 1 tsp. dried parsley
- 1/2 tsp. dried thyme
- 2 cups cheddar cheese shredded (or less if desired)
- 144 oz. bread bowls if desired (twelve 12-ounce bowls)
Instructions
- Put butter into a large Dutch oven.
- Add onion and celery and cook about 3 minutes, or until tender.
- Stir in flour and cook one minute.
- Add chicken broth slowly and work into mixture until fully incorporated.
- Add half-and-half slowly until incorporated.
- Add potatoes, broccoli, cauliflower and carrots, corn, green beans and asparagus.
- Stir in seasonings.
- Cover with lid.
- Bring to a boil and cook over medium heat until vegetables are tender, about 5-8 minutes.
- Allow mixture to thicken and heat through.
- Stir in cheddar cheese and cook until cheese is melted.
- Serve in bread bowls, if desired.
- Sprinkle with additional cheese for garnish.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
We loved the way this delicious soup turned out. It was really mouthwatering.
It’s amazing with a hearty slab of bread.
Every spoonful of Creamy Vegetable Chowder will have you salivating. No kidding! 🙂
You may also enjoy these delicious recipes!
Southern Style Succotash Chowder
Creamy Vegetable Chowder
Equipment
- 1 large Dutch oven with lid
- 1 sharp knife to cut vegetables
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 vegetable peeler
- 1 whisk
Ingredients
- 3 cups peeled potatoes diced
- 12 oz. bag frozen broccoli, cauliflower and carrots
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 cup frozen asparagus spears (cut in thirds)
- 2 ribs celery diced (I added about ½ cup celery leaves)
- 1 cup onion chopped
- 3 cups chicken broth
- 3/4 cup unsalted butter
- 3/4 cup all-purpose flour (I used unbleached)
- 4 cups half-and-half
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 tsp. dried marjoram
- 1 tsp. dried parsley
- 1/2 tsp. dried thyme
- 2 cups cheddar cheese shredded (or less if desired)
- 144 oz. bread bowls if desired (twelve 12-ounce bowls)
Instructions
- Put butter into a large Dutch oven.
- Add onion and celery and cook about 3 minutes, or until tender.
- Stir in flour and cook one minute.
- Add chicken broth slowly and work into mixture until fully incorporated.
- Add half-and-half slowly until incorporated.
- Add potatoes, broccoli, cauliflower and carrots, corn, green beans and asparagus.
- Stir in seasonings.
- Cover with lid.
- Bring to a boil and cook over medium heat until vegetables are tender, about 5-8 minutes.
- Allow mixture to thicken and heat through.
- Stir in cheddar cheese and cook until cheese is melted.
- Serve in bread bowls, if desired.
- Sprinkle with additional cheese for garnish.