Creamy Vegetable Chowder - Healthy Living
In a large stock pot, sauté onions, carrots, celery, and peppers in oil until softened, being careful not to brown. Add zucchini, garlic, herbs, salt, and
Ingredients
- 1 large onion; diced
- 2 medium carrots; small dice
- 2 stalks celery; small dice
- 1 bell pepper; small dice
- 2 tbsp. vegetable oil
- 1 medium zucchini; small dice
- 2 cloves fresh garlic; minced
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. chili powder
- 1 tsp. freshly ground black pepper
- 2 tsp. salt
- 2 tbsp. white wine
- 1 large potato; small dice
- 1 cup canned diced tomato
- 1 quart homemade vegetable stock
- 1 tbsp. butter
- 1/3 cup all-purpose flour
- 1 ¼ cup milk
- ½ cup half and half
- 1 cup cheddar cheese; shredded
- 1 cup jack cheese; shredded
- 2 tbsp. parmesan cheese; grated
- 1 cup frozen peas; thawed
- ¼ cup parsley; washed, dried, and chopped
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