Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Slurpy Vegetable Chowder

Get access to everything we publish when you sign up for Outside+ Join today!.

Servings
6

Ingredients

  • 1 Tbs. vegetable oil
  • 1/2 cup finely chopped onion
  • 1/3 cup uncooked long-grain rice
  • 4 cups vegetable stock
  • 1/2 tsp. dry mustard
  • 1 cup peeled, chopped carrots
  • 1 cup chopped zucchini
  • 1 1/2 cups peeled, chopped russet potatoes
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup frozen or fresh corn kernels
  • 1 tsp. dried basil

Preparation

Heat oil over medium heat in large saucepan. Add onion, and cook, stirring often, 8 to 9 minutes, or until softened. Add rice, 2 cups stock, mustard and 1 cup water. Cover, reduce heat to low and simmer 20 minutes, or until rice is tender.

Pour chowder base into food processor, purée until smooth, then return to pot (or use an immersion blender and purée in pot). Add remaining stock, vegetables, salt and pepper. Cover and cook 10 minutes, or until vegetables are tender. Stir in corn and basil, and cook until heated through. Serve.

Nutrition Information

  • Calories 150
  • Carbohydrate Content 28 g
  • Cholesterol Content 0 mg
  • Fat Content 3 g
  • Fiber Content 3 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 480 mg
  • Sugar Content 4 g