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

How to Make Veggie Chowder


  1. In a large saucepan, combine combine the broth,potatoes,carrots and onion. Bring to a boil.
  2. Reduce 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.

Printable Recipe Card

About Veggie Chowder

Main Ingredient: Vegetable
Regional Style: American

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