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Results 11 - 20 of 365 for vegetable chowder
Saute vegetables in butter. Add 3 cups ... cheese and parsley. Simmer until thick and bubbly. You may add broccoli, cauliflower, shrimp or ham.
Cut fillets into 1 inch ... simmer covered until vegetables are tender and fish flakes ... stir in clam chowder and milk. Season with white ... chopped parsley. Serves 4-6.
For 4 servings you will need: 1. Saute leeks in butter until tender in large saucepan or Dutch oven. Stir in flour and herbs. 2. Add ...
In a 6-quart kettle, put ... to 15 minutes. Vegetables should be tender but firm. ... boil. More milk may be added for thinner chowder. Serves 8.
Heat oil in Dutch oven ... minutes. Add broth, vegetable juice, tomatoes, basil, thyme, salt, ... sprinkle of Parmesan cheese, if desired. 6 servings.
Cut carrots in thin strips and saute with celery and onions in a little oil for 5 minutes. Add tomatoes, water, parsley, bouillon, and ...
Combine first 9 ingredients in Dutch oven, stirring well. Cook over medium heat 5 to 8 minutes or until thoroughly heated. Remove from ...
In large pot melt butter; add cabbage, onion, celery, carrots, and peas. Saute until tender. Add corn, milk, salt, pepper, and thyme. ...
Combine lentils, water and salt in large saucepan. Cook covered over medium heat for 40 minutes. Saute onion and green pepper in butter ...
Put all ingredients in Dutch oven that has been filled 3/4 full with water. Boil for 1 1/2 hours. In a separate pan - stir until smooth: ...
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