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Creamy Vegetable Chowder | Can't Stay Out of the Kitchen | this thick and delicious #chowder is hearty, satisfying and so filling on cold, winter nights. Great comfort food meal. Also wonderful served in bread bowls. #corn #cheese #carrots #asparagus #GreenBeans #soup #CreamyVegetableChowder

Creamy Vegetable Chowder

Teresa Ambra
Creamy Vegetable Chowder is a wonderful comfort food meal during the cold, dreary days of winter. Plus, this fantastic chowder can be whipped up in about 30 minutes. It's chocked full of vegetables, but totally hearty, filling and satisfying. Delightful served in bread bowls and so delicious even your kids will enjoy this scrumptious, thick chowder.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 12
Calories 1270 kcal

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

NOTE: This chowder thickens after sitting out or if refrigerated. You may want to use an additional cup of chicken broth or water to bring to desired consistency.
 
NOTE: The bread bowls really increase the calories for this recipe. If you want to reduce calories, omit the bread bowls.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 1270kcalCarbohydrates: 196gProtein: 45gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 79mgSodium: 2178mgPotassium: 565mgFiber: 11gSugar: 5gVitamin A: 2499IUVitamin C: 19mgCalcium: 270mgIron: 12mg
Keyword asparagus, broccoli, carrots, cauliflower, cheese, corn, green beans, main dish, potatoes, soup, vegetable
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