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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 188.6
  • Total Fat: 10.0 g
  • Cholesterol: 26.0 mg
  • Sodium: 616.1 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 8.5 g

View full nutritional breakdown of Creamy Vegetable Chowder recipe calories by ingredient
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Creamy Vegetable Chowder recipe

Submitted by: SPARKHEBA


Number of Servings: 4

Ingredients

    3/4 cups diced potatoes
    1 cups chopped onions
    1/4 cup green beans, cut into 1 inch pieces
    1/2 cup peeled and diced carrots
    1/2 cup zucchini, diced
    1/4 cup green peas, fresh or frozen
    1/4 cup red bell pepper, diced
    1 celery ribs, diced
    1/2 tablespoon butter
    1 cups milk
    1/2 cups water or basic light vegetable stock
    1/2 tablespoon canola oil or other vegetable oil
    1/2 cheddar cheese, grated
    1 ounce neuchatel cheese or cream cheese
    1/2 bay leaf
    1/4 teaspoon dried thyme
    1 tablespoons fresh parsley, chopped
    3/4 teaspoons salt
    1/4 teaspoon ground black pepper

Directions

1. In a large soup pot on medium heat, saute the onion in the butter and oil for about 3-4 minutes.
2. Stir in the celery, cover and cook, stirring occasionally, until just soft.
3. Add the potatoes, carrots, water or stock, bay leaf, thyme, salt and pepper; bring to a boil, then reduce the heat, cover and simmer for about 5 minutes (until the vegetables are just tender).
4. With a slotted spoon or strainer, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
5. Add the bell peppers, green beans and zucchini to the soup pot and cook for about 5 minutes (until the green beans are tender).
6. Stir in the peas and parsley, simmer for about 2 more minutes, 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 the soup hot.


* i used 75 grams of cheddar and i did not use any cream cheese.
* i added vegetable stock instead of water and i did not add any salt but u can add some according to your preference.
* timing is very important to keep the vegetables crunchy and just tender

Enjoy






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