Vegetable Chowder

 Cold Winter Days & Warm Vegetable Chowder

Hot bowl of Vegetable Chowder - Moving Forward



What better way to enjoy winter than sharing a hot bowl of Vegetable Chowder?

Vegetable Chowder

1 cup    chopped sweet onions
1 tablespoon    butter
1 tablespoon    vegetable oil
2 ea    celery stalks, chopped
1 cup    carrots, peeled and diced
2 cups    potatoes, peeled and diced
3 cups    chicken or vegetable stock
1-1/2 cups    Broccoli
1-1/2 cups    Cauliflower
1/2 tsp    black pepper
1/2 tsp    salt
1/2 cup    frozen peas
1/2 cup    frozen corn
1 can    evaporated low fat milk
1 cup    milk
1 cup     grated Gruyere cheese (optional)

1 In a large soup pot on medium heat, saute the onions in the butter and oil for 3-4 minutes. Stir in the celery, cover and cook until just soft, stirring occasionally.
2 Add the vegetables, stock, thyme, salt, and pepper and bring to a boil; then reduce the heat, cover and simmer until the vegetables are just tender, about 5 minutes.
3 With a strainer or slotted spoon, remove about 1-1/2 cups of the cooked vegetables and set aside in a blender or food processor.
4 Puree the reserved vegetables with the milk  to make a smooth sauce. Stir the sauce into the soup and gently reheat.

Top with cheese, if desired and serve hot with a nice piece of french bread.



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