Vegetable Chowder

Name: Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. corn; 2 c. chopped celery; 1 green pepper, chopped; 1 medium onion, sliced thin; 1 c. canned tomatoes, drained (15 oz. can); 2 1/2 c. water; 4 Tbsp. margarine or olive oil; 3 Tbsp. flour; 2 c. low-fat milk; salt and pepper to taste

Eats Now Editorial Team · 396 kcal · Soups & Stews

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Vegetable Chowder – a delicious recipe with corn, celery, green pepper, onion, tomatoes, water. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 c. corn
2 c. chopped celery
1 green pepper, chopped
1 medium onion, sliced thin
1 c. canned tomatoes, drained (15 oz. can)
2 1/2 c. water
4 Tbsp. margarine or olive oil
3 Tbsp. flour
2 c. low-fat milk
salt and pepper to taste

1
In a large soup pot, cook vegetables and water, covered, about 30 minutes until tender.
2
In medium saucepan, melt margarine/oil and blend in the flour.
3
Gradually add the milk and cook until thickened, stirring frequently.
4
Add this to the soup pot.
5
Stir well.

396

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 c. corn, 2 c. chopped celery, 1 green pepper, chopped, 1 medium onion, sliced thin, and more.

Yes, 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.

Quick Info

Servings
4 servings
Calories
396 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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