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Gallery Vegetable Chowder Recipe Summary prep: 50 mins total: 1 hr 10 mins Servings: 8

Ingredients Ingredient Checklist 3 tablespoons butter 1 large onion, diced (about 2 cups) 2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups) 1/2 teaspoon dried thyme 3 cups milk 4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes 8 ears corn, kernels removed (about 4 cups) Coarse salt and ground pepper 1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups) Hot pepper sauce, for serving (optional)

Cook’s Notes If you plan to freeze the soup, cook the green beans for a few minutes less than called for in step 4; this will help them retain their crunch after the soup is reheated. Cool chowder completely before transferring to airtight containers. Leave 1 inch of space at the top.

Gallery Vegetable Chowder

Recipe Summary prep: 50 mins total: 1 hr 10 mins Servings: 8

Vegetable Chowder

Vegetable Chowder

Vegetable Chowder

Recipe Summary prep: 50 mins total: 1 hr 10 mins Servings: 8

Recipe Summary

prep: 50 mins total: 1 hr 10 mins

Servings: 8

prep: 50 mins

total: 1 hr 10 mins

prep:

50 mins

total:

1 hr 10 mins

Servings: 8

8

Ingredients

Ingredients

  • 3 tablespoons butter 1 large onion, diced (about 2 cups) 2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups) 1/2 teaspoon dried thyme 3 cups milk 4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes 8 ears corn, kernels removed (about 4 cups) Coarse salt and ground pepper 1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups) Hot pepper sauce, for serving (optional)

Directions

In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.

Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.

Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.

With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.

Cook’s Notes If you plan to freeze the soup, cook the green beans for a few minutes less than called for in step 4; this will help them retain their crunch after the soup is reheated. Cool chowder completely before transferring to airtight containers. Leave 1 inch of space at the top.

Cook’s Notes

If you plan to freeze the soup, cook the green beans for a few minutes less than called for in step 4; this will help them retain their crunch after the soup is reheated. Cool chowder completely before transferring to airtight containers. Leave 1 inch of space at the top.

Reviews (11)

 Add Rating & Review     84 Ratings   5 star values:        14    4 star values:        27    3 star values:        23    2 star values:        17    1 star values:        3

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Reviews (11)

Add Rating & Review     84 Ratings   5 star values:        14    4 star values:        27    3 star values:        23    2 star values:        17    1 star values:        3

Add Rating & Review

84 Ratings 5 star values: 14 4 star values: 27 3 star values: 23 2 star values: 17 1 star values: 3

84 Ratings 5 star values: 14 4 star values: 27 3 star values: 23 2 star values: 17 1 star values: 3

84 Ratings 5 star values: 14 4 star values: 27 3 star values: 23 2 star values: 17 1 star values: 3

  • 5 star values: 14 4 star values: 27 3 star values: 23 2 star values: 17 1 star values: 3

    Martha Stewart Member     Rating: Unrated       01/12/2012   Has anyone tried making this with lactose-free milk? or some type of milk alternative?  

Martha Stewart Member     Rating: Unrated       03/13/2009   Great recipe! I made it with cauliflower instead of potato to keep the carbs down. I also added 1/2 teaspoon cayenne powder to add a little extra flavor. I made it to freeze and I think the next time I will add the green beans after it has cooled a little and cook them when I defrost. I under cooked them by half the time, but they still seemed to cook all the way through as it cooled.  

Martha Stewart Member     Rating: Unrated       12/09/2008   My boyfriend and I both loved this soup. Definitely a nice 'comfort soup'! I may try a cube of chicken bouillon next time just for fun. Or perhaps some turkey bacon for my man. ( I'm a veggie). Diana, I don't own a slow cooker so I'm not sure if you could use one.  

Martha Stewart Member     Rating: Unrated       11/09/2008   Could this soup be cooked in slow cooker???? What do you think  

Martha Stewart Member     Rating: Unrated       10/26/2008   I really liked this soup. I disagree with geeyouknit. I didn't need any extra salt. It does make a lot, but it was very good out of the freezer.  

Martha Stewart Member     Rating: Unrated       08/17/2008   The recipe alone doesn't yield a lot of flavor. I added a lot of kosher salt and some chicken boullion for depth. Massive amount of soup. Next time, I'll cut the recipe in half.  

Martha Stewart Member     Rating: Unrated       07/28/2008   This takes a little while, but it's worth it. Lots of favor w/o the fat. Freezed and reheated very well.

    Martha Stewart Member

    Rating: Unrated 01/12/2012

Has anyone tried making this with lactose-free milk? or some type of milk alternative?

Rating: Unrated

Rating: Unrated 03/13/2009

Great recipe! I made it with cauliflower instead of potato to keep the carbs down. I also added 1/2 teaspoon cayenne powder to add a little extra flavor. I made it to freeze and I think the next time I will add the green beans after it has cooled a little and cook them when I defrost. I under cooked them by half the time, but they still seemed to cook all the way through as it cooled.

Rating: Unrated 12/09/2008

My boyfriend and I both loved this soup. Definitely a nice ‘comfort soup’! I may try a cube of chicken bouillon next time just for fun. Or perhaps some turkey bacon for my man. ( I’m a veggie). Diana, I don’t own a slow cooker so I’m not sure if you could use one.

Rating: Unrated 11/09/2008

Could this soup be cooked in slow cooker???? What do you think

Rating: Unrated 10/26/2008

I really liked this soup. I disagree with geeyouknit. I didn’t need any extra salt. It does make a lot, but it was very good out of the freezer.

Rating: Unrated 08/17/2008

The recipe alone doesn’t yield a lot of flavor. I added a lot of kosher salt and some chicken boullion for depth. Massive amount of soup. Next time, I’ll cut the recipe in half.

Rating: Unrated 07/28/2008

This takes a little while, but it’s worth it. Lots of favor w/o the fat. Freezed and reheated very well.

All Reviews for Vegetable Chowder

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Vegetable Chowder

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest