Veggie Chowder – Dinner into Lunch (plus a Slow Cooker Giveaway!)
Veggie Chowder – Dinner into Lunch (plus a Slow Cooker Giveaway!) could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 8 servings with 265 calories, 10g of protein, and 9g of fat each. For $1.96 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 35 people were glad they tried this recipe. If you have bay leaf, leafy vegetables, thyme, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Eat at Home Cooks. Overall, this recipe earns a good spoonacular score of 76%. Try Veggie Potato Chowder for Slow Cooker, Slow Cooker Chicken and Veggie Dinner, and Slow Cooker Honey-Garlic Baby Back Ribs (and ‘Real Food Slow Cooker Suppers’ Cookbook Giveaway) for similar recipes.
Servings: 8
Ingredients:
1 bay leaf
4 Tbs. butter
3 15oz cans chicken broth
1 15oz can Libby's corn
4 Tbs. flour
2 cups milk, warmed
1 15oz can Libby's mixed vegetables
1 small onion, diced
1 15oz can Libby's peas and carrots
2 15oz cans Libby's sliced potatoes
salt and pepper to taste
1/2 tsp. thyme
Equipment:
whisk
bowl
Cooking instruction summary:
Cook onion in butter over medium heat until onion is soft.Whisk in flour. Cook for 1 minute.Whisk in broth.Drain veggies and add to soup.Add thyme and bay leaf.Stir in milk and heat over medium heat, being careful not to boilServe big bowls of hot soup for dinner and over baked sweet potatoes for lunch the next day.
Step by step:
1. Cook onion in butter over medium heat until onion is soft.
2. Whisk in flour. Cook for 1 minute.
3. Whisk in broth.
4. Drain veggies and add to soup.
5. Add thyme and bay leaf.Stir in milk and heat over medium heat, being careful not to boil
6. Serve big bowls of hot soup for dinner and over baked sweet potatoes for lunch the next day.
Nutrition Information:
covered percent of daily need
