Garden Chowder

Jennifer H


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.


☆☆☆☆☆ 0 votes

4 (dinner servings), 6 (along side a sandwich)
15 Min
30 Min
Stove Top


  • 1/2 c
    diced onion
  • 1/4 c
  • 1 c
    each: diced celery, chopped broccoli, diced carrot, sliced mushrooms, chopped cauliflower, diced bell pepper
  • 3 small
    diced gold or red potato
  • 4 c
    chicken or vegetable broth
  • 1 c
    dry white wine (optional)
  • 1/2 c
  • 2 c
  • 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.

Printable Recipe Card

About Garden Chowder

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Low Fat Low Carb

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