Vegetable Chowder Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Cooking Club · Main Dishes · Soups · Vegetable Dishes

Vegetable Chowder

From Dorothy McNett's recipes at www.dorothymcnett.com. Of course you can add any additional veggies and herbs as desired! This is a basic recipe, and is always different each time you make it! Enjoy!

1 medium onion, finely chopped
1-2 stalks of celery, finely chopped
1/2 - 3/4 cup cauliflower finely chopped
1/2 - 3/4 cup broccoli finely chopped
1-2 carrots, finely chopped
1 medium red or green bell pepper finely chopped
1/4 cup unsalted butter or extra virgin olive oil
3 - 4 cups vegetable stock
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1-2 teaspoons dried herb seasonings mix, such as Old Bay, etc.
1 1/2 cups milk or half and half, warmed
1/2 cup unbleached all purpose flour
3 cups grated cheddar or jack cheese
1/2 cup fresh parsley, finely chopped

Finely chop all of the vegetables, or use a food processor to finely mince them. In a heavy bottomed stock pot heat the butter or oil and then add the vegetables and cook and stir about 5 minutes. Add the stock, salt, pepper and herb seasoning. Bring to a boil and then reduce to simmer and cook about 10-15 minutes, or until the vegetables are tender to your liking. In measuring cup or small bowl whisk the flour into the milk. Very slowly drizzle it into the hot soup, whisking constantly. Cook and stir over medium high heat until thickened, several minutes. Blend in the cheese and heat just to melt. Do not let it boil. Stir in the chopped parsley, taste and add more salt and pepper if needed. Serve!

Recipe created 2014-12-01.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.