Hearty Vegetable Chowder Recipes

Steps:

• In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

Steps:

• Saute carrots and onions in butter.
• Add chicken broth, thyme and sage.
• Bring to a boil; add potatoes, corn and half-and-half.
• Reduce heat to mnedium and simmer 15 minutes, until vegetables are tender.
• Mix corn starch with sherry (add a little bit of your soup liquid in it to thin it a bit) and stir into soup.
• Add salt.
• Garnish with chives.

Steps:

• In a Dutch oven or 5-quart pot, melt butter over medium heat.
• Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add milk, potatoes, and 5 cups water.
• Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
• Stir in corn, 1 tablespoon salt, 1/2 teaspoon pepper & crushed red pepper flakes, if using.
• Simmer until corn is tender, about 3 minutes.
• With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth.
• Return to pot; add green beans.
• Bring to a simmer; cook until beans are tender, 5 to 8 minutes.
• Season again with salt; serve with hot pepper sauce, if desired.
• A nice loaf of hot bread, butter and a nice fresh fruit salad.
• Yum!

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
• Place all ingredients, except bay leaf and cheese, in slow cooker liner. Stir gently using a wooden or plastic spoon to mix ingredients. Place bay leaves on top of ingredients. Place lid on slow cooker.
• Cover on low for 8 to 9 hours or on high for 3 to 4 hours.
• Carefully remove lid to allow steam to escape. Remove bay leaves. Gently stir in cheese. Serve chowder directly from slow cooker liner. Sprinkle each serving with additional shredded cheese, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Steps:

• Prep and clean the potatoes. Pull out the frozen mixed vegetables. Open can of creamy mushroom soup. Chop up the onion. Mince the garlic cloves. And measure out the dried thyme and salt.
• Coat the inside of the slow cooker with the nonstick spray. This will help the soup to not stick to the slow cooker.
• Add broth cream of mushroom soup, mixed veggies, chopped up potatoes, garlic, and thyme to the slow cooker. Stir well.
• Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Check every so often to make sure it is not burning at the bottom of the pan.
• Let it sit for 15 minutes. Serve in a bowl and add Cheddar cheese shredded and ½ teaspoon of Pepper as desired.

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook stirring about 5 minutes, stirring.
• Add the sweet potato, stir and cover with a lid. Allow it to cook for about 5 minutes, add in the corn and peas and cook a further 5 minutes with the lid on again.
• Sprinkle over the flour and cook for a couple of minutes, stirring constantly.
• Add the milk and stir until boiling and smooth. You may need to add a little more milk or water depending on the size and amount of your vegetables.
• Add the remaining 4 ingredients and cook for a couple of minutes more, then serve.

Steps:

• In a soup kettle add all vegetables and the 3 cups water and chicken bouillon.
• Simmer 20 minutes or until vegetables are tender.
• In a large saucepan melt butter.
• Stir in flour and cook for 2-3 minutes until nice and bubbly.
• Whisk in milk; bring to a boil.
• Add this to the vegetable-water mixture in soup kettle.
• Bring all to a simmer and add ham and shredded cheese.
• Bring to a simmer again and cook until cheese is melted and all is heated through.
• Serve and ENJOY!