Vegetable Chowder
Vegetable Chowder
Try this quick and easy vegetable chowder recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 5 minutes
  • Cooking Time 28 minutes
  • Yield 4 servings
  • 4 slices bacon, diced
  • 1 cup diced onion
  • ½ cup diced celery
  • ½ cup diced carrot
  • 1 cup diced zucchini
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • ½ cup diced red bell pepper
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 2 cups 2% milk
  • 1 cup fresh or frozen corn kernels
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • 1 bay leaf
  • 1 cup peeled and diced Yukon Gold potato
  • Salt and pepper
  1. In a medium saucepot, cook bacon over medium heat until crispy. Remove bacon, leaving fat
  2. Add onion, celery and carrot and saute until onions are translucent, about 5 minutes. Add zucchini, broccoli, cauliflower and red bell pepper and saute 3 minutes more. Remove vegetables from pot and set aside
  3. Melt butter and add flour to pot over medium heat. Stir constantly until a nutty aroma is noticeable, about 5 minutes
  4. With a whisk, stir in chicken stock a little at a time
  5. Whisk in milk in a slow stream. Return vegetables to pot, add corn, thyme, oregano, bay leaf and potatoes and bring up to a simmer. Cover and simmer soup until potatoes are tender, about 20 minutes
  6. Add bacon and season to taste. Remove bay leaf before serving

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