Vegetable Chowder

Name: Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. chopped carrots; 2 c. cut up cabbage; 2 c. chopped onions; 2 c. chopped potatoes; 2 c. chopped celery; 4 c. water; salt and pepper to taste; 1 c. uncooked wide egg noodles; 2 cans (10 1/2 oz.) cream of mushroom soup; 4 c. milk; 4 Tbsp. butter

Eats Now Editorial Team · 722 kcal · Soups & Stews

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Vegetable Chowder – a delicious recipe with carrots, cabbage, onions, potatoes, celery, water. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 c. chopped carrots
2 c. cut up cabbage
2 c. chopped onions
2 c. chopped potatoes
2 c. chopped celery
4 c. water
salt and pepper to taste
1 c. uncooked wide egg noodles
2 cans (10 1/2 oz.) cream of mushroom soup
4 c. milk
4 Tbsp. butter

1
Cook first seven ingredients 15 minutes.
2
Add remaining ingredients. Simmer until vegetables are done.
3
Rich and perfect for company.

722

kcal

Calories

Fat

109

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 11 ingredients. The key ingredients include: 2 c. chopped carrots, 2 c. cut up cabbage, 2 c. chopped onions, 2 c. chopped potatoes, 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
722 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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