Recipe finder
Vegetable Chowder
- Makes: 8 servings
- Start to Finish 40 mins
Ingredients
-
1/2
cup
unsalted butter
-
2
medium
unpeeled potatoes, diced
-
1
medium
zucchini, diced
-
2/3
cup
chopped onion
-
2/3
cup
frozen whole-kernel corn
-
1/2
cup
sliced celery
-
1/2
cup
snipped fresh parsley
-
1/2
cup
all-purpose flour
-
1
tablespoon
snipped fresh thyme or 1 teaspoon dried thyme, crushed
-
6
cups
vegetable broth
-
2
bay leaves
-
1
10 -
ounce package
frozen cream-style corn
-
1 1/2
cups
half-and-half or light cream
-
2
tablespoons
cider vinegar
-
1/8
teaspoon
ground red pepper
Directions
- In a Dutch oven or kettle, melt butter. Add the potatoes, zucchini, onion, whole-kernel corn, and celery. Cook and stir until the vegetables are tender, but not brown. Stir in the flour, parsley, and thyme.
- Add the vegetable broth and bay leaves. Cook and stir until the mixture is thickened and bubbly. Stir in the cream-style corn and cream. Bring mixture just to simmering and cook for 10 minutes; stir occasionally.
- Remove and discard bay leaves. Stir in vinegar and red pepper. Makes 8 side-dish servings.
Tip
- To Use Bouillon Cubes: Combine 6 cups of hot water with 6 bouillon cubes.
Note
- To prepare the chowder for a party, keep it warm in a 3-1/2-quart crockery cooker set on low heat.
Note
- Double the recipe if you're serving a crowd. You can store leftovers in your refrigerator for up to 2 days. Or make fewer servings by cutting the recipe in half. Just substitute one 8-1/2-ounce can cream-style corn for the frozen cream-style corn.
Nutrition Facts
(Vegetable Chowder)
Servings Per Recipe 8, Fat, total (g) 19, carb. (g) 28, sat. fat (g) 11, vit. C (mg) 24, chol. (mg) 49, fiber (g) 2, calcium (mg) 71, iron (mg) 1, vit. A (RE) 227, pro. (g) 7, sodium (mg) 885, cal. (kcal) 297