Midsummer Vegetable Chowder Recipe

Name: Midsummer Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 medium onions, finely chopped; 4 medium carrots, cut in half lengthwise and sliced 1/2 inch thick; 4 medium red potatoes or 4 medium yellow potatoes, peeled and diced; 2 medium zucchini, cut in half lengthwise, and sliced; 1 medium yellow squash, cut in half lengthwise and sliced; 2 lbs ripe tomatoes, peeled, seeded, and chopped, with their juices (or 3 c. canned); 4 cups defatted chicken broth or 4 cups vegetable broth; salt; fresh ground black pepper; 2 cups cooked small white beans (Great Northern, cannellini, navy, canned or drained ok); 4 tablespoons chopped fresh herbs (such as parsley, basil, marjoram); 2 tablespoons freshly grated parmigiano-reggiano cheese

Servings: persons

2 teaspoons olive oil
2 medium onions, finely chopped
4 medium carrots, cut in half lengthwise and sliced 1/2 inch thick
4 medium red potatoes or 4 medium yellow potatoes, peeled and diced
2 medium zucchini, cut in half lengthwise, and sliced
1 medium yellow squash, cut in half lengthwise and sliced
2 lbs ripe tomatoes, peeled, seeded, and chopped, with their juices (or 3 c. canned)
4 cups defatted chicken broth or 4 cups vegetable broth
salt
fresh ground black pepper
2 cups cooked small white beans (Great Northern, cannellini, navy, canned or drained ok)
4 tablespoons chopped fresh herbs (such as parsley, basil, marjoram)
2 tablespoons freshly grated parmigiano-reggiano cheese

1
Heat the oil in a heavy 6-quart saucepan over med-high heat.
2
Add the onions and carrots and cook, stirring, until the onion begins to soften, 2-3 minutes.
3
Stir in the potatoes, zucchini, yellow squash, and tomatoes.
4
Add the broth, season with salt and pepper to taste, and cover the saucepan.
5
Increase heat to high and bring to a boil.
6
Decrease heat to low and simmer until the potatoes are tender, about 20 minutes.
7
Add the beans and cook, stirring occasionally, about 10 minutes longer to heat through.
8
Stir in the herbs.
9
Garnish each serving with the cheese.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 medium onions, finely chopped, 4 medium carrots, cut in half lengthwise and sliced 1/2 inch thick, 4 medium red potatoes or 4 medium yellow potatoes, peeled and diced, and more.

Yes, Midsummer Vegetable Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Midsummer Vegetable Chowder

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