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|Creamy Vegetable Chowder
2 c onions, chopped
1 TBSP butter
1 TBSP vegetable oil
2 celery stalks, diced
1 c carrots, diced
1 1/2 cups potatoes, diced
3 c water (or vegetable broth or chicken broth)
1/2 tsp dried thyme
1 bay leaf
1 1/2 tsp salt
1/2 tsp black pepper
1/2 c green beans, diced
1/2 c red bell pepper, diced
1 c zucchini, diced
1/2 c green peas, fresh or frozen
2 TBSP fresh parsley, chopped
2 c milk
1 c Cheddar cheese, shredded
2 oz cream cheese
Put onions, butter, and oil in a large pot and saute over medium heat for 3 min.
Add celery; then cover and cook until just soft, stirring occasionally.
Add carrots, potatoes, water, thyme, bay leaf, salt, and pepper and bring to a boil. Reduce the heat; cover, and simmer until vegetables are just tender, about 5 min.
With a slotted spoon, remove about 1 1/2 c of cooked vegetables and set aside in a food processor or blender.
Add green beans, bell peppers, zucchini, peas, and parsley to the pot and cook until green beans are tender, about 5 min. Remove from heat and discard bay leaf.
Add milk and cheeses to vegetables in food processor and blend until smooth; then pour into soup and reheat over low heat while stirring constantly.
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