How To make Potato Vegetable Chowder
5 c Vegetable broth (water is
-fine, but not as tasty) 1 c Tomato or vegetable juice
1 c Tomatoes -- peeled, cut in
-small pieces 1 c Carrots -- chopped
1 c Green beans or yellow wax
-beans 1 c Onions -- finely chopped
1 c Zucchini or yellow squash
-thinly sliced 1 c Leek
chopped
2 c Potatoes, red :
diced
1 Cheesecloth bag of fresh
-herbs of choice (parsley, -basil, etc.) 2 ts Salt
Bring liquid to boil in a deep soup kettle. Add all vegetables and seasonings. Turn down heat to simmer and partially cover the pot. Simmer until vegetables are tender. Serve hot with crusty whole wheat bread and a light fruit dessert. Variation: Almost any vegetable but onions, tomatoes, and the potatoes can be substituted for another vegetable. Don't use the cabbage family because the flavor is too radically changed. Green peas and baby lima beans are a great addition, as are corn kernels (about 1/2 cup). Calories per serving: 105. Fat: 1 gram Source: Vegetarian Journal, Sept-Oct 1993/MM by DEEANNE
How To make Potato Vegetable Chowder's Videos
Vegetable Sweet Potato Chowder
Vegetable Sweet Potato Chowder
From the book The McDougall Program for Maximum Weight Loss
by John and Mary McDougall
Recipe used with permission of the author.
Servings: 6
Preparation time: 30 minutes
Cooking time: 50 minutes
Ingredients:
• 3 cups frozen corn kernels
• ½ cup diced carrot
• ½ cup diced celery
• ½ diced onion
• ½ cup diced sweet potato
• ½ cup chopped tomato
• ¼ cup diced green bell pepper
• ¼ cup diced red bell pepper
• 1 ½ quart vegetable stock or water
• 1 tablespoon soy sauce
• ½ teaspoon Tabasco
• ¼ teaspoon freshly ground pepper
• ½ teaspoon dried thyme
• 2 bay leaves
• ¼ cup corn starch mixed with ¼ cup cold water
• 1 cup chopped fresh kale
Directions
Place the vegetables and stock or water in a large soup pot. Add the soy sauce and other seasonings. Bring to a boil, reduce the heat, cover, and simmer for about 45 minutes. Add the cornstarch mixture, stirring. Add the kale, stir, and cook another five minutes.
Leftover Ham Recipe: Potato, Ham, and Corn Chowder | Yummy Ph
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Vegan Potato Corn Chowder!
RECIPE +TIPS:
This creamy soup is chock-full of veggies, super satiating, and the perfect comfort food! Gluten-free, Soy-free.
Fish Chowder Soup
The BEST fish soup is thick and chunky with a creamy white broth!
This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Slow Cooker Creamy Vegetable Soup Recipe
RECIPE:
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This Slow Cooker Creamy Vegetable Soup is a hearty, healthy meal in one -- made so easy with the crockpot! It's low in calories but BIG in flavor! Includes how to recipe video