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garden chowder

Kinepeli avatar
Recipe by
Jennifer R
@Kinepeli
Portland, OR

Garden chowder is a reliable weeknight meal - it's on the table in minimal time and is a family favorite. I especially like the versatility of this recipe; I can use up whatever vegetables I have in the fridge or I can plan and purchase vegetables specifically for the soup. Don't like bell pepper? No sweat - add something you love. The wine is optional - I think it adds a great flavor with the cheese but completely optional. Also great served along side a grilled cheese. This soup freezes and re-heats beautifully.

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yield 4 (dinner servings), 6 (along side a sandwich)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For garden chowder

  • 1/2 c
    diced onion
  • 1/4 c
    butter
  • 1 c
    each: diced celery, chopped broccoli, diced carrot, sliced mushrooms, chopped cauliflower, diced bell pepper
  • 3 sm
    diced gold or red potato
  • 4 c
    chicken or vegetable broth
  • 1 c
    dry white wine (optional)
  • 1/2 c
    flour
  • 2 c
    milk
  • 1 tsp
    garlic salt
  • 3 c
    shredded cheddar
  • additional salt and pepper to taste

How To Make garden chowder

  • 1
    Melt butter in a large pot over medium heat.
  • 2
    Add all diced vegetables.
  • 3
    Sprinkle with garlic salt and pepper and saute for 5 minutes.
  • 4
    Add broth and wine (if using). Cook until potatoes are tender - about 15-20 minutes.
  • 5
    Wisk the flour into the milk. Add to the pot and cook over medium-low heat until slightly thickened - 5-7 minutes.
  • 6
    Remove from heat and stir in cheese until melted.
  • 7
    Taste and adjust seasoning as desired.
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