Very Creamy Vegetable Chowder A La Moosewood Recipe

Name: Very Creamy Vegetable Chowder A La Moosewood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped onions; 1 tablespoon butter; 1 tablespoon canola oil or 1 tablespoon other vegetable oil; 2 celery ribs, diced; 1 cup peeled and diced carrot; 1 1/2 cups diced potatoes; 3 cups water or 3 cups basic light vegetable stock; 1/2 teaspoon dried thyme; 1 bay leaf; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 1/2 cup green beans, cut into 1 inch pieces; 1/2 cup red bell pepper, diced; 1 cup zucchini, diced; 1/2 cup green peas, fresh or frozen; 2 tablespoons fresh parsley, chopped; 2 cups milk; 1 cup cheddar cheese, grated; 2 ounces neufchatel cheese or 2 ounces cream cheese

Servings: persons

2 cups chopped onions
1 tablespoon butter
1 tablespoon canola oil or 1 tablespoon other vegetable oil
2 celery ribs, diced
1 cup peeled and diced carrot
1 1/2 cups diced potatoes
3 cups water or 3 cups basic light vegetable stock
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup green beans, cut into 1 inch pieces
1/2 cup red bell pepper, diced
1 cup zucchini, diced
1/2 cup green peas, fresh or frozen
2 tablespoons fresh parsley, chopped
2 cups milk
1 cup cheddar cheese, grated
2 ounces neufchatel cheese or 2 ounces cream cheese

1
In a large soup pot on medium heat, saute the onions in the butter and oil for 3 to 4 minutes.
2
Stir in the celery, cover, and cook until just soft, stirring occasionally.
3
Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
4
With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
5
Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
6
Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat.
7
Discard the bay leaf.
8
Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
9
Stir the sauce into the soup and gently reheat.
10
Serve hot.

512

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 19 ingredients. The key ingredients include: 2 cups chopped onions, 1 tablespoon butter, 1 tablespoon canola oil or 1 tablespoon other vegetable oil, 2 celery ribs, diced, and more.

Yes, Very Creamy Vegetable Chowder A La Moosewood 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.

Very Creamy Vegetable Chowder A La Moosewood

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