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Very Creamy Vegetable Chowder

Source of Recipe


From "Moosewood Restaurant Daily Special"






List of Ingredients



• 2 cups chopped onions
  
• 1 Tbsp butter
  
• 1 Tbsp canola oil or other vegetable oil
  
• 2 celery stalks, diced
  
• 1 cup peeled and diced carrots
  
• 1-1/2 cups diced potatoes
  
• 3 cups water, or Basic Light Vegetable Stock
  
• 1/2 tsp dried thyme
  
• 1 bay leaf
  
• 1-1/2 tsp salt
  
• 1/2 tsp ground black pepper
  
• 1/2 cup green beans, cut into 1-inch pieces
  
• 1/2 cup diced red bell peppers
  
• 1 cup diced zucchini
  
• 1/2 cup fresh or frozen green peas
  
• 2 Tbsp chopped fresh parsley
  
• 2 cups milk
  
• 1 cup grated Cheddar cheese
  
• 2 ounces Neufchatel or cream cheese
  






Instructions



1. In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes. Stir in the celery; cover and cook until just soft, stirring occasionally. Add the carrots, potatoes, water or stock, thyme, bay leaf, salt and pepper, and bring to a boil; then reduce the heat, cover and simmer until the vegetables are just tender, about 5 minutes. With a strainer or slotted spoon, remove about 1-1/2 cups of the cooked vegetables and set aside in a blender or food processor.
   
   
2. Add the green beans, bell peppers and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes. Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat. Discard the bay leaf.
   
   
3. Purée the reserved vegetables with the milk and cheeses to make a smooth sauce. Stir the sauce into the soup, and gently reheat. Serve hot.
   
   Serves 8 to 10
   Yield: 11 cups