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Creamy Vegetable Chowder Recipe

Creamy Vegetable Chowder Recipe photo by Taste of Home

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This rich, comforting soup recipe can easily be doubled or tripled. You can lower the fat content by using turkey bacon, vegetable broth and skim milk. It's delicious either way. —Suzanna VandeBrake, Peyton, Colorado

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Creamy Vegetable Chowder Recipe

Prep: 30 min. Cook: 1 hour

Yield: 12 Servings

30 60 90

Ingredients

3/4 pound sliced bacon, chopped
2 large onions
2 medium carrots
2 celery ribs
2 medium parsnips
2 small turnips
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 cartons (32 ounces each) chicken broth
1 medium sweet potato, peeled and chopped
3 small red potatoes, chopped
2 bay leaves
1 tablespoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 cup half-and-half cream
1/2 cup minced fresh parsley

Directions

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Chop the onions, carrots, celery, parsnips and turnips; add to the pan. Cook and stir for 6-8 minutes or until fragrant.
Sprinkle vegetables with flour, salt and cayenne; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sweet potato, potatoes, bay leaves, Worcestershire sauce and pepper sauce.
Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in cream and parsley; heat through. Discard bay leaves. Yield: 12 servings (3 quarts).

Nutritional Facts 1 cup equals 205 calories, 10 g fat (4 g saturated fat), 24 mg cholesterol, 956 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Creamy Vegetable Chowder in Taste of Home December/January 2011, p104

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Reviews for Creamy Vegetable Chowder

Creamy Vegetable Chowder

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(1-10) of 16 reviews

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Reviewed on Dec. 03, 2012 by Covassi

This was amazing however it was too spicy for us, next time I will omit the hot sauce.

Reviewed on Nov. 15, 2012 by bpalzet

To make this vegan I woud substitute the half & half with unsweeened almond milk.

Reviewed on Oct. 24, 2012 by byzantinerose

I haven't tried it yet, but I'd like to pick some brains. I'd like to make this vegan. Assuming leaving out the bacon, does anyone have thoughts about using coconut milk instead of cream? Looking forward to seeing responses. Thanks!

Reviewed on Oct. 19, 2012 by iowapeople

This recipe is awesome. As previous posters suggested, I halved the cayenne just in case. It was perfect for us. I made it vegetarian by substituting butter for the bacon drippings and vegetable stock for the chicken broth (trying to do vegetarian 1-2 days a week), I also added 3/4 cup grated Asiago cheese along with the cream. After sauteing the onions, carrots and celery, I threw everything except the cream and cheese in the slow cooker and let it cook 7 hours on low for a delicious and incredibly satisfying dinner. This recipe is definitely a keeper. Thanks so much for posting it.

Reviewed on Feb. 18, 2011 by katycaruso

Delicious, filling and satisfying. It was very light too. Loved it. We halved the spices and I think I'll try full spice next time. Great with biscuits. Thanks Suzanna!

Reviewed on Feb. 12, 2011 by aug2295

I left out the flour and hot pepper sauce. This was tasty and definitely veggie packed.

Reviewed on Feb. 10, 2011 by katycaruso

Delicious and very easy though a lot of chopping! We halved the cayenne pepper and I'm glad we did. Great with Cheddar Garlic Biscuits.

Reviewed on Jan. 31, 2011 by blue_eyes998

Delicious! I would definitely half the cayenne next time, though. I paired this with biscuits, and it was perfect. (Although, I didn't have turnips.)

Reviewed on Jan. 29, 2011 by lsikut

I loved that taste of the parsnips in this wonderful warming soup. The only thing I didn't have was the turnip so I just left it out.

Reviewed on Dec. 21, 2010 by mkeisler

The recipe has you cook the bacon and then makes no more mention of it. Do you just crumble it over the soup when you serve it? Put it in at the end?

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