Free Recipe Garden Vegetable Chowder
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Garden Vegetable Chowder Recipe
2 tb Unsalted butter
1 pk Frozen corn kernels;
-(16-ounce)
2 sm Red-skinned sweet potatoes;
-(yams), peeled,
; diced
3 Celery stalks; diced
2 sm Zucchini; diced
1 lg Carrot; diced
1 sm Onion; diced
2 ts Dried thyme
4 Bay leaves
6 c Canned low-salt chicken
-broth
4 c Packed fresh spinach leaves;
-(about 5 ounces)
Garden Vegetable Chowder Preparation
Melt butter in heavy large Dutch oven over medium-high heat. Add corn, yams, celery, zucchini, carrot, onion, thyme and bay leaves. Saute until vegetables are light brown, about 10 minutes. Add broth and bring to boil. Reduce heat to medium-low; simmer soup until vegetables are very tender, about 45 minutes. Remove bay leaves from soup. Puree 2 1/2 cups soup with vegetables in blender until smooth. Return puree to remaining soup. Add spinach and simmer until wilted, about 10 minutes. Season to taste with salt and pepper. 6 generous servings. Bon Appetit November 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Garden Vegetable Chowder?
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