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View more "Soups & Creams" recipes Fireside Winter Vegetable Chowder Recipe

Fireside Winter Vegetable Chowder

Dairy Farmers of Canada
Add to Calendar 09/15/2019 10:00 AM 09/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 tbsp (30 mL) vegetable oil
1 cup (250 mL) chopped onions
5 cups (1.25 L) chopped cabbage
4 cloves garlic cloves
1 cup (250 mL) chopped potato
2 cups (500 mL) white turnip, peeled and chopped
1/2 cup (125 mL) chopped carrots
1 cup (250 mL) fresh or frozen corn kernels
1 1/2 cup (375 mL) chopped fennel bulbs
1 cup (250 mL) chopped tomatoes
3 cups (750 mL) chicken broth
3 cups (750 mL) Milk
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried basil
1 tsp (5 mL) dried oregano
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
2 tbsp (30 mL) chopped fresh parsley

Yields: 4 to 10 servings

See full recipe: https://www.dairygoodness.ca/recipes/fireside-winter-vegetable-chowder?source=calendar
Fireside Winter Vegetable Chowder true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Soups & Creams
  • Prep. Time 15 mins
  • Cooking Time 40 mins
  • Yields 4 to 10 servings
  • Course Soups & Creams
  • Prep. Time 15 mins
  • Cooking Time 40 mins
  • Yields 4 to 10 servings

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1996 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 tbsp (30 mL) vegetable oil
1 cup (250 mL) chopped onions
5 cups (1.25 L) chopped cabbage
4 cloves garlic cloves
1 cup (250 mL) chopped potato
2 cups (500 mL) white turnip, peeled and chopped
1/2 cup (125 mL) chopped carrots
1 cup (250 mL) fresh or frozen corn kernels
1 1/2 cup (375 mL) chopped fennel bulbs
1 cup (250 mL) chopped tomatoes
3 cups (750 mL) chicken broth
3 cups (750 mL) Milk
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried basil
1 tsp (5 mL) dried oregano
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
2 tbsp (30 mL) chopped fresh parsley

Preparation

Heat the oil in a large stock pot over high heat. Add the onions and the cabbage and cook for 2 to 3 min. Add the garlic, potato, turnip, carrots, corn, fennel and tomatoes. Cook another 2 to 3 min and then add the stock and the milk.

Bring to a simmer over medium-high heat and add the herbs. Simmer for 30 min or until all vegetables are tender.

Season with salt and pepper. Serve with parsley.

114 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1996 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1996 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 309 Calories
Protein: 12 g
Carbohydrate: 44 g
Fat: 11 g
Fibre: 7.7 g
Sodium: 1297 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 31 % / 346 mg
Vitamin A: 53 %
Vitamin C: 92 %
Vitamin D: 37 %
Magnesium: 32 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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