Cheesevegetablechowder Food

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CHEESY VEGETABLE CHOWDER

2022-07-19



Cheesy Vegetable Chowder image

Make ahead and store in serving-size potions using Ziploc® Twist 'n Loc containers.-Taste of Home Cooking School

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients:

  • 1/2 cup each finely chopped carrot, celery and onion
  • 1/4 cup chopped sweet red pepper
  • 8 tablespoons butter, divided
  • 4 cups chicken broth
  • 3 cups fresh broccoli florets
  • 1 medium potato, peeled and diced
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup all-purpose flour
  • 1 can (12 ounces) evaporated milk
  • 2 cups shredded sharp cheddar cheese
  • Additional shredded sharp cheddar cheese, optional

Steps:

  • In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender., Meanwhile in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir just until cheese is melted., Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired.

Nutrition Facts :

EASY CHEESY VEGETABLE CHOWDER

2020-03-18



Easy Cheesy Vegetable Chowder image

Extreme comfort food! Cheese and vegetables in a velvety sauce. My steak and potatoes husband frequently requests this soup with fresh sourdough bread on weekends.

Provided by Belinda Duke

Categories     Soups, Stews and Chili Recipes     Chowders

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients:

  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups milk
  • 1 (10.5 ounce) can chicken broth
  • 2 cubes chicken bouillon
  • 2 cups frozen mixed vegetables, thawed
  • 1 (8 ounce) package process cheese food (such as Velveeta®), cut into small cubes
  • ¼ teaspoon hot pepper sauce
  • ¼ teaspoon ground white pepper

Steps:

  • Melt butter in a large, heavy pan over medium heat. Cook and stir onion and garlic in hot butter until tender, about 5 minutes. Whisk flour into the butter mixture until incorporated. Reduce heat to low and cook, stirring constantly, until the liquid is thick, about 3 minutes.
  • Stir milk, chicken broth, and chicken bouillon cubes into the butter mixture. Increase heat to medium and cook, stirring regularly, until slightly thickened, 5 to 7 minutes. Add mixed vegetables and cook until the vegetables are heated through, 10 to 15 minutes.
  • Reduce heat to low; add process cheese food, hot pepper sauce, and white pepper. Cook and stir until the cheese is completely melted, about 10 minutes.

Nutrition Facts : Calories 283.9 calories, Carbohydrate 18.5 g, Cholesterol 53.2 mg, Fat 17.6 g, Fiber 2.1 g, Protein 13.7 g, SaturatedFat 10.9 g, Sodium 1259.3 mg, Sugar 5.9 g

CHEESY VEGETABLE CHOWDER

2019-04-04



Cheesy Vegetable Chowder image

If you love cheese and you love vegetables, you'll love this soup!

Provided by CANDICEC56

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 32

Number Of Ingredients 14

Ingredients:

  • 7 cups water
  • 9 cubes chicken bouillon, crumbled
  • 6 potatoes, cubed
  • 2 cloves garlic, minced
  • 1 large white onion, chopped
  • 1 bunch celery, chopped
  • 3 cups chopped carrots
  • 2 (15 ounce) cans whole kernel corn
  • 2 (15 ounce) cans peas
  • 2 cups chopped fresh green beans
  • ½ cup butter
  • ½ cup all-purpose flour
  • 3 cups milk
  • 1 pound processed cheese, cubed

Steps:

  • In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
  • Stir in corn, peas and green beans and continue to cook on low heat.
  • Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.2 g, Cholesterol 21 mg, Fat 7.4 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 810.3 mg, Sugar 5.1 g

Top Asked Questions

  1. How long does vegetable chowder last in the fridge?
    Properly stored, your vegetable chowder can be kept for 3-4 days in the refrigerator. Cheesy and Easy, this vegetable chowder is thick and creamy and loaded with all kinds of vegetables. Use vegetable bullion to make it your new favorite vegetarian soup recipe! Print It!
  2. Can you freeze vegetable chowder without meat?
    This soup isn’t ideal for freezing because he has a good amount of dairy in it. This Cheesy Vegetable Chowder is thick, cheesy and loaded with all kinds of veggies. Even without meat, it's hearty and plenty filling! In a large pot over set over medium heat, add 1 tablespoon of butter.
  3. How to cook vegetables in a Dutch oven?
    In a large pot, dutch oven or kettle melt the butter over medium-high heat. Add all of the remaining vegetables, water and bouillon and bring to a boil. Add salt and pepper. Reduce the heat, cover and let simmer for 20 minutes, stirring occasionally, until the vegetables are tender.

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