Vegetable Chowder
It’s starting to cool off, even in the South, which means it’s time for soups and chowders. 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. Our family went for the cheesy trifecta and also had CrockPot Cheesecake for dessert. This is also super easy to veganize. Just swap in soy milk for the milk and dairy-free cheese or even cashew cream sauce for the cheddar.
Vegetable Chowder
Author/Source:
Kristi @ Onceamonthmom.com
Ingredients:
- .5 cups bell pepper, red, chopped
- .5 cups onion, chopped
- .25 cups margarine
- 1 cups cauliflower, chopped
- 1 cups carrots, diced
- 1 cups broccoli, chopped
- 3 cups Easy Slow Cooker Vegetable Broth
- .5 cups flour
- 1 tablespoons parsley, fresh
- 3 cups cheddar, shredded
- salt, to taste
- pepper, to taste
- 1.5 cups milk
For a flavor variation, you can swap in Mexican blend cheese and cilantro in lieu of cheddar and parsley.
Directions:
Saute pepper and onions in margarine until tender in a soup kettle. Add remaining veggies, vegetable broth (or water and bouillon) 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.
Freezing Directions:
Divide among freezer bags. Freeze.
To serve: heat on stovetop about 15 minutes or in microwave about 1.5 minutes until heated through.
Servings: 4
This Post will be linked at:
- Mouthwatering Mondays at A Southern Fairytale
- Monday Mania at The Healthy Home Economist (Real Food)
- Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
- Meatless (Vegan) Mondays at Veggie Converter (Vegan)
This 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/2011/10/17/introducing-sunday-night-soup-night/
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.
[...] Vegetable Chowder [...]
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.