Garden Chowder

Garden Chowder

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Relda Jean Sandgran


I just made this for a cooking class I taught. It was a big hit. Forgot how good it was. I add something new, shoepeg corn this is yummy corn. Soup is the only thing I like about winter:)


★★★★★ 1 vote

Stove Top


  • 1 small
    onion, dced small
  • 1 small
    green peppr, diced small
  • 1/4 c
  • 1 1/2 c
    potatoes, peeled and diced
  • 1 c
    celery, dicd
  • 1 1/2 c
    carrrots, dicd
  • 1 1/2 c
    broccoli, diced
  • 1 1/2 c
    cauliflower, diced
  • 1 can(s)
    shoepeg corn (you can use regular corn but you are missing out:)
  • 3 can(s)
    chicken or vegetable
  • 1/2 tsp
  • 1/2 tsp
    garlic powder
  • 2 Tbsp
  • 1 c
  • 1 Tbsp
  • 3 c
    medium cheddar cheese, shredded
  • 1/4 tsp
    dill wed (rub betweenb you hands as you add to soup)

How to Make Garden Chowder


  1. Saute green pepper and onion in butter until tender.
  2. Add vegetables, chicken broth, parsley and seasonings.
    Bring to a boil. Reduce heat cover and simmer for 10 minutes or until vegetables are tender.
  3. Combine the flour in the cup of milk. Stir until smooth, stir into soup mixture. Bring to a boil, bring back to a boil stirring for another 2 minutes. Add dill weed. Just before serving stir in the cheese until well blended.

Printable Recipe Card

About Garden Chowder

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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