Veggie Chowder

Pat Duran


Saw this recipe in Taste of Home by Vicki Kerr of Portland,Main; and knew I would just have to try it and then pass the recipe on to you..It was delicious!
Vicki says this is nice to serve alongside sandwiches..(maybe grilled cheese)
This brothy soup has potatoes, carrots and's not to's just right...

★★★★★ 1 vote
10 Min
25 Min
Stove Top


2 c
low sodium chicken broth, or vegetable broth
2 c
cubed potatoes,peeled- i left some peel on red potatoes
1 c
chopped carrots
1/2 c
chopped onion
14 oz
can cream style corn
12 oz
can fat-free evaporated milk( like pet or carnation or kroger's)
3/4 c
shredded reduced-fat cheddar cheese
1/2 c
sliced fresh mushrooms,optional
1/4 tsp
white pepper
2 Tbsp
real bacon bits, optional


1In a large saucepan, combine combine the broth,potatoes,carrots and onion. Bring to a boil.
2Reduce heat simmer, uncovered for 10-15 minutes or until vegetables are tender.(if using frozen)
Add the corn, milk, cheese, mushrooms and pepper.
Cook and stir 5 to 6 minutes longer or until heated through. Sprinkle bacon on each serving if desired.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy