Best Vegetable Chowder Recipe

Name: Best Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 potatoes, diced and cooked; 1 carrot, peeled and shredded; 3 stalks celery, sliced; 1 medium onion, chopped; 1 cup chopped mushroom; 1 cup milk; 2 tablespoons butter; 2 tablespoons flour; salt; 1 (8 ounce) can creamed corn

Servings: persons

3 potatoes, diced and cooked
1 carrot, peeled and shredded
3 stalks celery, sliced
1 medium onion, chopped
1 cup chopped mushroom
1 cup milk
2 tablespoons butter
2 tablespoons flour
salt
1 (8 ounce) can creamed corn

1
Cooked diced potatoes and shredded carrots in salted water.
2
Drain and set aside.
3
Saute onion, mushrooms and celery in butter until onion is transparent; add to potato mixture.
4
In pan, heat 2 TBSP butter.
5
Add flour and salt.
6
Mix well, then lower heat, and add milk slowly.
7
Stir until mixture (called a roux) thickens.
8
Add potato/vegetable mixture and a can of creamed corn.
9
Heat through and serve.
10
Sometimes I add cooked diced bacon, or sliced wieners for flavor.
11
My family is crazy about this hearty chowder which really 'sticks to the ribs'.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 potatoes, diced and cooked, 1 carrot, peeled and shredded, 3 stalks celery, sliced, 1 medium onion, chopped, and more.

Yes, Best Vegetable Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Best Vegetable Chowder

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