Very Creamy Vegetable Chowder a la Moosewood

"This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast. This is another Moosewood cookbook original!"
 
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photo by DeeDee photo by DeeDee
photo by DeeDee
photo by eatrealfood photo by eatrealfood
photo by Junebug photo by Junebug
Ready In:
55mins
Ingredients:
19
Serves:
8-10
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ingredients

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directions

  • In a large soup pot on medium heat, sauté 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.

Questions & Replies

  1. Has anyone tried making this in the crockpot?
     
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Reviews

  1. OH MAN,This soup is still dancing across my tongue!!Even though I have every other vegetarian cook book known to man (so my DH says),I don't have the classic, Moosewood.I can see I really am going to have to get it!!Thanks for posting this WONDERFUL soup,Tish!!
     
  2. Doubled the recipe. Made vegan with Miyokos butter, Trader Joe’s vegan cashew dip, used Arriabata tomato sauce, and Daiya shredded cheese. Separated 2 cups soup to blend with my immersion blender to thicken it and make the base even more flavorful. Let it simmer. Thank you so much! This was the favorite of our church’s soup supper—many rave reviews and requests for the recipe. I cut all into bite sized pieces. Making this again tonight. Yum!
     
  3. totally yummy and best veggie chowder ever! serving size is really 4 main dish bowls or 8 side dish bowls. 2 c onions = 1 medium-large onion; 1 c carrot = 2 carrots; 1.5 c potatoes = 2 medium potatoes; 1 c zucchini = 1 small zucchini. If use maggie brand veggie stock dilute it as it's too strong/salty by itself. Less salt is ok if using veggie stock instead of water. Canned green beans is fine but add them when adding the peas. Can add any other veggies, but rsuggest add 1/2 c. chopped mushrooms when add peas. Use sharp cheddar cheese, shredded is fine instead of grated. Serve with crusty french bread, garlic bread, cornbread, or sandwhiches (like egg salad).
     
  4. Update- this has now become my favourite soup. I make a pot on Sunday and freeze some (yes it freezes fine) and use it through the week. Thank you! mmmm I thought this was lovely, YUM YUM YUM. Thanks for this great recipe. I just added some mushrooms and some chilli flakes as well. Really really good! Will be making this loads :-)
     
  5. my friend teri made us this soup when my son was born. what a fantastic welcome!
     
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Tweaks

  1. This is delicious. Added a can of northern beans for some protein, skipped the cheddar to cut down on calories, skipped the parsley as I didn't have any, subbed 1/4 c cottage cheese for the cream cheese and used water instead of stock to cut down on salt. Very tasty and flavorful soup! Thanks!
     
  2. This was fantastic! I used frozen corn instead of zucchini and added extra green beans because I wanted to use them up. I think you could probably use whatever vegetables you like in this recipe as long as you use a variety. It was so delicious and creamy...I will make it over and over again!
     
  3. I've never given any Moosewood recipe less than 5 stars and I'm not about to stick it to this recipe. It was terrific. Oh, and I made it a tad more healthful by using only 1 cup of low fat milk and fat free cream cheese. The cheddar was full fat. This was creamy because the milk and cheeses were blended together. If they had not been blended, I'm certain the cheese would have melted and stayed at the bottom of the pan. This could also have been avoided if you used a processed cheese such as Velveeta, but many people are not Velveeta fans. P.S. I substituted corn for peas because it was what I had on hand. I think I reduced the butter and oil a bit too.
     
  4. I made this a while ago and forgot to rate it. It was absolutely delicious. I did make a couple of minor changes though. We had bbq seafood skewers leftover from the night before that I added at the last minute to heat through. (shrimp, scallops, monkfish) They were basted with a very hot sauce. What an amazing flavour it gave the soup. I used chicken broth instead of water, used evaporated milk for a little bit of a thicker soup and omitted the cheese. We loved it. I will definitely make this again.
     

RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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