Creamed Vegtable Chowder Recipe

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Creamed Vegtable Chowder

Letta Meinen


Soups, Stews and Chowder has been a long time favorite from times cooking for my family and friends. We had many soup parties with children's college friends and after snowmobiling with our fun loving friends.

Time marches on and I am still making soups this is one of the soups I made for lunch after the games group at church. I still enjoy cooking and working up new and different recipes.

★★★★★ 1 vote
10 or more
30 Min
1 Hr


1 c
chicken broth, low-fat
2 Tbsp
2 c
diced potato
1 c
1 c
diced onion
2 clove
garlic minced
3 c
chopped cabbage
1/2 tsp
1/2 tsp
1/2 tsp
dill weed
1 Tbsp
mrs. dash original
2 can(s)
evaporated milk
1 c
sour cream


1Use a large pan with lid and steam vegatables and seasonings until tender. Put over half the mixture in food processor or blender until fairly smooth.
2Return blended vegtables to pan and add evaporated milk. Lower heat as you do not want the soup to boil.
3When ready to serve stir in sour cream until blended. Keep heat low to stay warm but not hot, you do not want this to boil as it will cause the milk to separate and curdle.
4Serve in bowls with sprinkles of dill week on top. I have served Fire Crackers with this soup and the spices on the crackers added extra flavors. Recipe follows.
5Tips: By keeping the lid on the pan while steaming it will create more liquid and blend the flavors. If you prefer a more solid soup or chowder use less evaporated milk. You may add more salt and pepper to taste.
6Fire Crackers - Full box of Saltine crackers. 1 cup canola oil, 2 pkg. dry ranch salad dressing, 1 tsp. garlic and onion powder, 2 tbls. crushed red pepper.

Mix seasonings with oil, place box of crackers in large covered container, pour seasoned oil over crackers. Close lid and flip container over several times to let mixture drain through crackers. Store in plastic bags. Enjoy

About this Recipe

Course/Dish: Cream Soups
Dietary Needs: Vegetarian