Lush Creamy Garden Vegetable Chowder
Experience the delightful blend of garden-fresh vegetables in this richly creamy chowder that traipses down comfort food lane. Sweet and mild in flavor, it's the perfect embodiment of wholesome eating, featuring an array of colorful veggies enveloped in a luxurious creaminess that warms the soul. Ideal for serving as a hearty meal, this chowder pairs beautifully with a zesty side salad to create a satisfying and balanced dining experience. Dive into a bowl of this famous Moosewood-inspired recipe, and savor every spoonful!
10
Servings
320
Calories
19
Ingredients
Ingredients
chopped onions
2 cups (chopped)
butter
1 tablespoon (unsalted)
canola oil
1 tablespoon (or any vegetable oil)
celery ribs
2 (diced)
peeled and diced carrot
1 cup (diced)
diced potatoes
1.5 cups (diced)
water
3 cups (or vegetable stock)
dried thyme
0.5 teaspoons (dried)
bay leaf
1 (whole)
salt
1.5 teaspoons (to taste)
ground black pepper
0.5 teaspoons (to taste)
green beans
0.5 cups (cut into 1 inch pieces)
red bell pepper
0.5 cups (diced)
zucchini
1 cup (diced)
green peas
0.5 cups (fresh or frozen)
fresh parsley
2 tablespoons (chopped)
milk
2 cups (whole or 2%)
cheddar cheese
1 cup (grated)
neufchatel cheese
2 ounces (or cream cheese)
Instructions
1
In a large soup pot, heat the butter and canola oil over medium heat.
2
Add the chopped onions and sauté for 3 to 4 minutes until translucent.
3
Stir in the diced celery, cover the pot, and allow it to cook until the celery is just soft, stirring occasionally.
4
Next, add the diced carrots, potatoes, 3 cups of water or vegetable stock, dried thyme, bay leaf, salt, and pepper to the pot.
5
Bring the mixture to a boil, then reduce the heat, cover, and let it simmer until the vegetables are just tender, about 5 minutes.
6
Using a strainer or slotted spoon, carefully remove about 1.5 cups of the cooked vegetables and transfer them to a blender or food processor.
7
Add the cut green beans, diced red bell pepper, and diced zucchini to the soup pot and cook until the green beans are tender, around 5 more minutes.
8
Stir in the green peas and freshly chopped parsley and let them simmer for an additional 2 minutes before removing the pot from the heat.
9
Discard the bay leaf.
10
Blend the reserved vegetables with the milk and cheeses until smooth, creating a creamy sauce.
11
Return the sauce to the soup pot and stir gently to combine, warming the chowder on low heat until heated through.
12
Ladle the hot chowder into bowls and serve immediately, enjoying each nourishing spoonful.
Nutrition Information
15g
Fat
43g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lush Creamy Garden Vegetable Chowder?
It is a richly creamy and mild chowder filled with a variety of colorful garden vegetables including potatoes, carrots, and zucchini, inspired by Moosewood recipes.
How many servings does this recipe yield?
This recipe makes 10 servings.
What is the calorie count per serving?
Each serving contains approximately 320 calories.
Is this chowder considered vegetarian?
Yes, it is a vegetarian recipe, especially when using vegetable stock or water.
Can I use vegetable stock instead of water?
Yes, you can use 3 cups of vegetable stock to enhance the depth of flavor instead of water.
How much fat is in one serving?
There are 15 grams of fat per serving.
How many carbohydrates are in a serving?
There are 43 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 9 grams of protein.
How long should I sauté the onions?
Sauté the chopped onions for 3 to 4 minutes until they are translucent.
What type of oil is recommended?
The recipe suggests canola oil, but any vegetable oil can be used.
When should the celery be added?
Stir in the diced celery after the onions have become translucent and cook until just soft.
What vegetables are simmered first?
Carrots and potatoes are the first main vegetables added to simmer with the stock and seasonings.
How long do the carrots and potatoes need to simmer?
They should simmer for about 5 minutes until they are just tender.
Why do I need to remove 1.5 cups of vegetables?
These vegetables are removed to be blended with milk and cheese, creating the creamy base for the chowder.
When should the green beans and zucchini be added?
Add the green beans, red bell pepper, and zucchini after removing the portion of vegetables for blending.
How long should the green beans cook?
The green beans should cook for about 5 minutes until they are tender.
Can I use frozen peas?
Yes, you can use either fresh or frozen green peas.
What herbs are used in this recipe?
The recipe uses dried thyme, a bay leaf, and freshly chopped parsley.
Should the bay leaf be eaten?
No, you should discard the bay leaf before serving the chowder.
What types of cheese are used for the cream sauce?
The sauce is made using grated cheddar cheese and Neufchatel cheese.
What can I substitute for Neufchatel cheese?
You can use cream cheese as a substitute for Neufchatel cheese.
What kind of milk is best for this recipe?
Whole milk or 2% milk is recommended for the best consistency.
How do you achieve the creamy texture?
The creamy texture is created by blending cooked vegetables with milk, cheddar, and Neufchatel cheese until smooth.
When should the parsley be added?
Freshly chopped parsley is added at the end with the green peas to simmer for 2 minutes.
How should the green beans be prepared?
The green beans should be cut into 1-inch pieces.
What size should the potatoes and carrots be?
Both the potatoes and the peeled carrots should be diced.
What side dish is recommended with this chowder?
A zesty side salad pairs beautifully with this hearty meal.
What is the category of this recipe?
This recipe is categorized under Chowders.
How should the final chowder be heated?
After adding the blended sauce back to the pot, warm the chowder on low heat until it is thoroughly heated through.
Is this a hearty meal?
Yes, it is described as a satisfying, balanced, and hearty meal that warms the soul.