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Vegetable Bacon Chowder

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This is a delicious creamy vegetable soup with bacon.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a stockpot or large saucepan, combine the water, cabbage, carrot, potatoes, celery and green beans. Bring to a boil and let simmer for 20 minutes. Stir together the milk and flour, pour into the soup and mix well. Simmer for another half an hour or until thick. Serve warm with biscuits.
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I had a head of red cabbage to use up and wasn't interested in making a slaw, so this recipe fit the bill perfectly. I made a couple changes, based on what I had. I subbed frozen corn for the beans. I added some chopped onions. I used chix stock instead of water (to enhance the flavor). The soup never thickened to a chowdery consistency, but maybe b/c I used skim milk. The purple coloring was very odd, but the soup tasted very good. Some additional garnishes I used were diced scallions and grated cheddar. It was an easy recipe and I would make it again.


I used onion instead of celery, and it was quite good. Next time I would omit the green beans and replace them with more potatoes. I also added salt, pepper, and dill. Thyme would probably work well instead of dill, or just use seasoned salt.


Well, perhaps you are supposed to use pre-shredded red cabbage, but I shredded my own. Is it supposed to be purple? Otherwise it tasted fine, but I would agree that it needed some seasonings like season salt or dill & oregano.