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.
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 broccoli, cauliflower and carrots, corn, green beans and asparagus spears cut in thirds.
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)
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! 🙂