Moosewood's Very Creamy Vegetable Chowder Recipe

ingredients

2 cups chopped onions
1 tablespoon butter
1 tablespoon canola or other vegetable oil
2 celery stalks, diced
1 cup peeled and diced carrots
1 1/2 cup diced potatoes
3 cups water or vegetable stock
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup green beans, cut into 1-inch pieces
1/2 cup diced red bell peppers
1 cup diced zucchini
1/2 cup fresh or frozen green peas
2 tablespoons chopped fresh parsley
2 cups milk
1 cup grated Cheddar cheese
2 ounces Neufchatel or cream cheese

directions

In a large soup pot on medium heat, saute the onions in the butter and oil for 3 to 4 minutes. Stir in the celery, cover, and cook until just soft, stirring occasionally.

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.

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.

Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes. Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat. Discard the bay leaf.

Puree the reserved vegetables with the milk and cheeses to make a smooth sauce. Stir the sauce into the soup and gently reheat. Serve hot.

nutrition data

Nutritional data has not been calculated yet.