Quick Potato Vegetable Chowder

Quick Potato Vegetable Chowder

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Anita Hoffman


A delicious potato chowder that is chock full of vegetables.
Recipe and photo adapted from Land O'Lakes.


★★★★★ 1 vote

10 Min
35 Min
Stove Top


  • 1 Tbsp
  • 1/2 c
    1 medium onion, finely chopped
  • 1/2 c
    celery, 1 rib, finely chopped
  • 3 Tbsp
  • 2-1/2 c
  • 2 can(s)
    (14 ounces) vegetable or chicken broth
  • 3 c
    cubed red potatoes
  • 2 c
    frozen mixed vegetables
  • 2 tsp
    thyme (optional)
  • 1/2 tsp
  • 1/4 tsp

How to Make Quick Potato Vegetable Chowder


  1. Melt butter in 4 quart saucepan until sizzling; add onion and celery. Cook over medium heat, stirring occasionally, 3 to 4 minutes or until onion is tender.
    Add flour; stir in milk and broth.
    Continue cooking, stirring constantly, 12 to 14 minutes or until mixture comes to a full boil.
  2. Add potatoes, frozen vegetables, thyme, salt and pepper.
    Continue cooking 8 to 10 minutes or until mixture comes to a full boil.
    Reduce heat to low.
    Cook, stirring occasionally, 6 to 8 minutes or until potatoes are fork tender.

Printable Recipe Card

About Quick Potato Vegetable Chowder

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

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