vegetable chowder
(1 RATING)
This cherished recipe came from a friend many years ago. She was so kind to pass it along and I still have it on her own handwritten note. This makes it even more special !! It's a wonderful, warming, soup on a cold night !!!
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prep time
40 Min
cook time
45 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 3 cups diced, peeled, potatos
- 2 1/2 cups broccoli florettes
- 1 cup chopped onion
- 1 cup grated carrots
- 2 - celery ribs, diced
- 1 cup frozen corn (thawed)
- 1 cup diced, cooked ham (optional)
- 4 teaspoons chicken boullion
- 3 cups water
- 3/4 cup butter
- 3/4 cup flour
- 4 cups milk
- 1 cup shredded cheddar cheese
How To Make vegetable chowder
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Step 1In large soup pot, cook all vegetables with the 3 cups of water, and 4 tsp. of chicken boullion for 15-20 minutes. DO NOT DRAIN !!!
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Step 2Meanwhile, melt butter in large saucepan, stir in flour, and cook over medium heat stirring for 2-3 minutes. Whisk in the milk until smooth and cook for about 2 minutes till a bit thick. Pour this mixture into the large soup pot with all the vegetables. Add the ham (if using) and salt and pepper to taste. Stir to combine and simmer 10 minutes. Stir in cheese just until melted.
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Step 3If the soup is too thick, add a little more milk and thin to your liking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chowders
Category:
Cream Soups
Category:
Vegetable Soup
Tag:
#Quick & Easy
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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