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Vegetable Chowder

Vegetable Chowder

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
TALL MOM

TALL MOM

Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
  2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  3. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.
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Reviews

DAQUILA
50

DAQUILA

1/20/2004

Great recipe. To lower the calorie count I used a vegetable spray to saute instead of butter, used half of the cheese and blended 1/3 of the soup in my blender rather than thickening with the flour and milk. Still tastes great and is healthier as I try to drop post holiday pounds!

KRISTEN02
41

KRISTEN02

1/20/2004

My family and I really liked this chowder~! I did follow the suggestions and used a cup more water than called for, and it was still thick, but good. I used all 3 cups cheese because we absolutely love cheese. However, it did make it a little more like a dip and less like a soup, so I will only use 2 cups next time as other reviewers suggested. What I LOVE about this recipe is you can literally use whatever veggies and whatever cheese your family likes most. You can't mess it up! I used frozen and fresh veggies, but I think next time I will add more. I will also not simmer for 20 minutes, but only about 10 minutes until crisp tender, as the veggies get even softer when the chowder has to boil again. I look forward to experimenting with this recipe in the future as this will be a regular for us!

CURTISLEE
27

CURTISLEE

7/3/2011

I recommend this recipe highly. I followed other recommendations to go light on the cheese and had to add the rest of the cheese later. I'm learning to take suggestions through the context of the reviewers own personal preference. If you like thick soup, as I do--by all means leave the cheese in. In my opinion, it's not overwhelming and tastes great. The soup tastes delicious without cheese too, so let common sense lead you to what tastes best to YOU!

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