Cheese N' Vegetable Chowder Recipe

Name: Cheese N' Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 Tbsp. butter; 1 1/2 c. chopped celery; 1 c. shredded carrots; 1/4 c. sliced green onion; 2 (10 3/4 oz.) cans cream of potato soup; 1 (14 1/2 oz.) can chicken broth; 1/2 c. water; few drops bottled hot pepper sauce; 2 c. shredded Cheddar or Colby cheese; 1 (13 oz.) can (1 2/3 c.) evaporated milk; 3 Tbsp. dry sherry; 2 Tbsp. snipped parsley

Servings: persons

3 Tbsp. butter
1 1/2 c. chopped celery
1 c. shredded carrots
1/4 c. sliced green onion
2 (10 3/4 oz.) cans cream of potato soup
1 (14 1/2 oz.) can chicken broth
1/2 c. water
few drops bottled hot pepper sauce
2 c. shredded Cheddar or Colby cheese
1 (13 oz.) can (1 2/3 c.) evaporated milk
3 Tbsp. dry sherry
2 Tbsp. snipped parsley

1
In a large saucepan, melt butter.
2
Cook celery, carrots and green onion in butter.
3
Add potato soup, chicken broth, water, parsley and hot pepper sauce.
4
Cook and stir until boiling; reduce heat.
5
Cover and simmer for 20 to 25 minutes, stirring occasionally.
6
Stir in shredded cheese, evaporated milk and sherry. Heat through (do not boil).
7
Sprinkle with additional sliced green onion.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 3 Tbsp. butter, 1 1/2 c. chopped celery, 1 c. shredded carrots, 1/4 c. sliced green onion, and more.

Yes, Cheese N' 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.

Cheese N' Vegetable Chowder

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