How To make Potato Vegetable Chowder
5 c Vegetable broth (water is
-fine, but not as tasty) 1 c Tomato or vegetable juice
1 c Tomatoes -- peeled, cut in
-small pieces 1 c Carrots -- chopped
1 c Green beans or yellow wax
-beans 1 c Onions -- finely chopped
1 c Zucchini or yellow squash
-thinly sliced 1 c Leek
chopped
2 c Potatoes, red :
diced
1 Cheesecloth bag of fresh
-herbs of choice (parsley, -basil, etc.) 2 ts Salt
Bring liquid to boil in a deep soup kettle. Add all vegetables and seasonings. Turn down heat to simmer and partially cover the pot. Simmer until vegetables are tender. Serve hot with crusty whole wheat bread and a light fruit dessert. Variation: Almost any vegetable but onions, tomatoes, and the potatoes can be substituted for another vegetable. Don't use the cabbage family because the flavor is too radically changed. Green peas and baby lima beans are a great addition, as are corn kernels (about 1/2 cup). Calories per serving: 105. Fat: 1 gram Source: Vegetarian Journal, Sept-Oct 1993/MM by DEEANNE
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Leftover Ham Recipe: Potato, Ham, and Corn Chowder | Yummy Ph
Here's a smart way to use leftover holiday ham: add it to potato and corn chowder!
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Vegan Potato Corn Chowder!
RECIPE +TIPS:
This creamy soup is chock-full of veggies, super satiating, and the perfect comfort food! Gluten-free, Soy-free.
Slow Cooker Creamy Vegetable Soup Recipe
RECIPE:
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This Slow Cooker Creamy Vegetable Soup is a hearty, healthy meal in one -- made so easy with the crockpot! It's low in calories but BIG in flavor! Includes how to recipe video
Vegetable Sweet Potato Chowder
Vegetable Sweet Potato Chowder
From the book The McDougall Program for Maximum Weight Loss
by John and Mary McDougall
Recipe used with permission of the author.
Servings: 6
Preparation time: 30 minutes
Cooking time: 50 minutes
Ingredients:
• 3 cups frozen corn kernels
• ½ cup diced carrot
• ½ cup diced celery
• ½ diced onion
• ½ cup diced sweet potato
• ½ cup chopped tomato
• ¼ cup diced green bell pepper
• ¼ cup diced red bell pepper
• 1 ½ quart vegetable stock or water
• 1 tablespoon soy sauce
• ½ teaspoon Tabasco
• ¼ teaspoon freshly ground pepper
• ½ teaspoon dried thyme
• 2 bay leaves
• ¼ cup corn starch mixed with ¼ cup cold water
• 1 cup chopped fresh kale
Directions
Place the vegetables and stock or water in a large soup pot. Add the soy sauce and other seasonings. Bring to a boil, reduce the heat, cover, and simmer for about 45 minutes. Add the cornstarch mixture, stirring. Add the kale, stir, and cook another five minutes.
Homemade Creamy Potato Soup Recipe
Warm up during those cold winter months with this delicious creamy Homemade potato soup recipe that is topped off with cheese and bacon!
Potato soup is a very simple to make, thick and hearty soup that sticks to the bones. It has few ingredients and can come in the form of a thick creamy chowder or smooth and creamy, or even a combination of the two. In addition, it can be made from a russet, Yukon gold, red bliss, or even with a little sweet potato thrown into the mix.
Ingredients for this recipe:
• 12 ounces of chopped bacon
• 3 peeled and small diced yellow onions
• 3 small diced celery stalks
• 4 finely minced cloves of garlic
• ½ cup all-purpose flour
• 4 pounds peeled and medium diced russet potatoes
• 3 quarts chicken stock
• 2 cups heavy whipping cream
• sea salt and pepper to taste
• Worcestershire sauce to taste
• tabasco sauce to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 90 minutes
Procedures:
1. Add the bacon to a large pot over medium heat and cook the bacon until crisp. Remove the crisp bacon lardons and set them aside.
2. Pour in the onions and caramelize over low heat until well browned for about 40 minutes. Stir occasionally.
3. Next, mix in the celery and garlic and sauté for 4-6 minutes.
4. Mix in the flour until completely combined.
5. Pour in the potatoes and stock and bring to a boil to thicken.
6. Pour in the cream and cook for 3-4 minutes and then puree half of the soup to smooth out and thicken more but still have chunks in it.
7. Season with salt, pepper, Worcestershire, and tabasco sauce.
8. Add on optional toppings of sour cream, crispy bacon, shredded cheddar cheese, and sliced green onions.
Chef Notes:
Make-Ahead: You can make this up to 2 days ahead of time but is perfect to serve up as soon as it is made.
How to Store: Cover and store in the refrigerator for up to 6 days. To freeze, cover, and keep in the freezer for up to 3 months. Thaw in the refrigerator for up to 1 day before reheating.
How to Reheat: Add the desired amount to a medium-size pot and heat over low heat until hot. You may need to add a little water if it is too thick.
Potato Corn Chowder Recipe
Potato Corn Chowder is a thick and hearty soup packed with creamy potatoes, sweet corn and lots of crispy bacon bites. This creamy corn chowder recipe has the richness of a loaded potato soup with added sweetness from corn kernels & a hint of smokiness from the crisp bacon. Your whole family will enjoy this bacon potato corn chowder recipe year round!
Get Full Written Recipe with ingredients measurements & lots of tips here:
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