Vegetable Chowder

  • serves 6


189 Ratings
Directions for: Vegetable Chowder


4 slices bacon, diced

1 cup diced onion

½ cup diced celery

½ cup diced carrot

1 cup diced zucchini

1 cup broccoli florets

1 cup cauliflower florets

½ cup diced red bell pepper

2 Tbsp unsalted butter

3 Tbsp all-purpose flour

2 cup chicken stock

2 cup 2% milk

1 cup fresh or frozen corn kernels

2 Tbsp chopped fresh thyme

2 Tbsp chopped fresh oregano

1 bay leaf

1 cup peeled and diced Yukon Gold potato

salt and pepper


1. In a medium saucepot, cook bacon over medium heat until crispy. Remove bacon, leaving fat.

2. Add onion, celery and carrot and sauté until onions are translucent, about 5 minutes. Add zucchini, broccoli, cauliflower and red bell pepper and sauté 3 minutes more. Remove vegetables from pot and set aside.

3. Melt butter and add flour to pot over medium heat. Stir constantly until a nutty aroma is noticeable, about 5 minutes.

4. With a whisk, stir in chicken stock a little at a time. Whisk in milk in a slow stream. Return vegetables to pot, add corn, thyme, oregano, bay leaf and potatoes and bring up to a simmer. Cover and simmer soup until potatoes are tender, about 20 minutes. Add bacon and season to taste. Remove bay leaf before serving.

See more: Main, North American, Vegetables, Soup, Appetizer, Pork

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