Creamy Vegetable Chowder Recipe

Author LinLin    Category Heart Failure Diet, Recipes, Soup     Tags

Creamy Vegetable Chowder

Yield: 10 servings

Creamy Vegetable Chowder


  • 3 T olive oil
  • one onion
  • 4 C peeled, diced potatos
  • 5 C homemade chicken broth
  • 16 to 20 oz frozen mixed vegetables, thawed
  • one red bell pepper, chopped
  • 1/2 t dried thyme leaves, crushed
  • 2 t dried basil, crushed
  • to taste red pepper flakes, crushed


  1. Heat oil in large saucepan. Add onions and sauté until translucent.
  2. Add potatoes and 4 cups chicken broth. Bring to a boil, reduce heat and simmer until potatoes are tender, about ten minutes. Remove from heat and allow to cool slightly.
  3. Purée potato mixture in blender until smooth. Pour back into saucepan. Stir in remaining chicken broth, red bell pepper, thawed vegetables, thyme and red pepper flakes.
  4. Bring to a slow boil, reduce heat, cover and simmer 8 - 10 minutes, stirring occasionally.
  5. Stir in basil.
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