One of the redeeming qualities of cooler weather is soup. I just love a steaming hot bowl of soup or chowder. This creamy vegetable chowder is a perfect way to use up whatever vegetables you have on hand. Serve it with a big chunk of cornbread and that’s all you need for a delicious dinner.
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Creamy Vegetable Chowder
I hate to waste food and wish I could say I never do. I’m trying to get better about that and one of my favorite ways to use up veggies starting to get past their prime is in soup. Wilted celery, slightly wrinkled peppers, potatoes just starting to sprout, that last carrot or two…
Don’t toss them in the trash! As long as they aren’t moldy or otherwise too far gone you can chop them up and use them in soup. The same is true for those little bits of frozen veggies or last night’s cooked vegetable.
I like to start most soups by sautéing a chopped onion. Add some garlic (fresh or powdered) and then start dumping in the veggies. Season well and then add broth or water plus bouillon cubes/powder. Simmer gently until all the veggies are tender. Taste and add more seasoning if needed. You can also add a spoonful of tomato paste or a splash of cream.
Dress up your bowl of soup with croutons, shredded cheese, a dollop of sour cream or a few shakes of your favorite hot sauce.
A hearty, vegetable based soup only needs a piece of cornbread, garlic toast or fresh hot roll to make it a complete meal. Sometimes simple is best!
This Creamy Vegetable Chowder can be adapted to use whatever vegetables you have available. Be creative…you can hardly go wrong with soup as long as you season well.
Creamy Vegetable Chowder
Full of wholesome vegetables and made a bit decadent with a touch of cream
- 2 tbsp olive oil
- 1 onion, chopped
- 1-2 zucchini, cut in bite-size chunks
- 1 green bell pepper, cut in bite-size pieces
- 1 red or yellow bell pepper, cut in bite-size pieces
- 2 potatoes, peeled and cut in bite-size pieces
- 3/4 cup frozen corn
- 1 bag frozen vegetables (I used a California blend with broccoli, carrots and cauliflower)
- 1 32 ounce carton of vegetable broth
- 1 tsp garlic powder or granules
- 1/4 tsp black pepper
- 1/2 - 1 tsp Creole seasoning
- 1/4 cup heavy cream
Turn on Instant Pot to sauté setting and add oil.
When oil is hot add chopped onions and cook until starting to soften.
Add each vegetable, one by one, stirring occasionally.
Season with garlic powder, black pepper and Creole seasoning, stirring well.
Add vegetable broth (may substitute chicken broth if you don't need it to be vegetarian)
Stir well, making sure you scrape the bottom of the Instant Pot so nothing is stuck on.
One quart of liquid was sufficient for the quantity of vegetables I used but do make sure there is enough liquid to cover. Add additional broth or water if necessary.
Put lid on Instant Pot, turn vent to sealing position and using manual setting, set to 8 minutes.
You can either do a quick release or natural release. When done, open lid and stir in heavy cream. Taste and adjust seasoning if needed.
Serve in large bowl with cornbread if desired.
- To make vegan: Skip the cream or use plain, unsweetened plant based milk instead.
- If the broth you use is salt-free, add a bit of salt to taste. There is salt in the Creole seasoning but this may not be enough.
- This recipe holds well in the keep-warm setting.
- You can also make this on the stove top, simmering gently until vegetables are tender.
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This recipe is linked up at Miz Helen’s Full Plate Thursday. Check out the other great recipes!