Vegetable Chowder
4
Servings
13
Ingredients
8
Comments
This creamy vegetable chowder recipe is chock-full of delicious vegetables that practically melt in your mouth. Serve your soup with Bleu Cheese Biscuits for a hearty Fall meal.
4
Servings
13
Ingredients
8
Comments
Ingredients
- ½ cups dice Bell Pepper, Red
- ½ cups dice Onion
- ¼ cups Margarine
- 1 cup dice Cauliflower
- 1 cup dice Carrot
- 1 cup dice Broccoli
- 3 cups Vegetable Broth/Stock
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- ½ cups Flour, All-Purpose
- 1 ½ cups Milk
- 1 tablespoon chop Parsley, Fresh
- 3 cups Cheddar Cheese, Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Saute pepper and onions in margarine until tender in a soup kettle.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Saute pepper and onions in margarine until tender in a soup kettle.
- Add remaining veggies, vegetable broth, salt and pepper.
- Bring to a boil.
- Reduce heat and simmer covered for 20 minutes, or until tender.
- Combine flour and milk.
- Stir flour/milk into pan.
- Bring back to a boil.
- Cook and stir for 2 minutes. mix in parsley and cheese.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 597
- Total Fat
- 42g
- Saturated Fat
- 19g
- Trans Fat
- 3g
- Cholesterol
- 91mg
- Sodium
- 1371mg
- Total Carbohydrates
- 30g
- Fiber
- 3g
- Sugar
- 9g
- Protein
- 26g
- WW Freestyle
- 21
8 Comments
Join the discussionThis looks so simple and good!
This sounds just wonderful – I love all the fresh veggies and also the yummy cheese!!
we just had my daughter tested, not only is she allergic to wheat, but highly sensitive to dairy, not as sensitive but still somewhat to soy, peanuts, and lots of other things, but I was looking at your recipe (and wanted to make it right now on this crisp cool fall day!) but it also has broccoli, cauliflower, and carrots in it… all things she has sensitivities to! How are we going to learn to cook for her!?!?!?!?!
As for the milk, you could leave it out and use extra vegetable broth. You could try rice, almond or coconut milk, but those would alter the flavor pretty significantly. And for the cheese, a cashew cream sauce could work if she’s not allergic to cashews. You could also sub in some nutritional yeast and water, which has a “cheesy” taste. As for the vegetables, you could sub in some that your daughter isn’t allergic to…maybe celery, mushrooms and bell peppers of various colors? Cornstarch can be used instead of flour, also. Good luck!
Yum, this looks good! I bet the cheese makes it really tasty. I’m going to be hosting a blog carnival specifically for soups, stocks and chowders, starting this Sunday. I would love it if you would come over and post this recipe. Here’s a link with more info.http://easynaturalfood.com/201…I hope to see you there!
Debbie
Yummy! I just finished making this and both my kids (ages 8 and 5) gobbled it up. One doesn’t care for cauliflower and the other doesn’t like cooked carrots. No complaints at dinner tonight! I don’t think they noticed all the veggies. Great recipe! I will definitely be making this again.
will this recipe freeze well? I thought cream based soups do not freeze well.
Yes Brooke it freezes great. There is no cream in this soup, it just looks like it! Although we have frozen cream soups on here in past as well with great success.