Vegetable Chowder Recipe

Name: Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 bunch scallion, sliced, keep the white and green parts separated; 4 carrots, cut into 1/2-inch chunks; 1 lb red potatoes, cut into 1/2-inch chunks; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon garlic powder; 2 tablespoons flour; 3 cups water; 2 cups milk, whole for a richer flavor and 1% if like me you have to watch the fat; 1 cup cut green beans; 1 cup corn; 1 cup peas; 1/4 teaspoon thyme, powder

Servings: persons

2 tablespoons butter
1 bunch scallion, sliced, keep the white and green parts separated
4 carrots, cut into 1/2-inch chunks
1 lb red potatoes, cut into 1/2-inch chunks
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons flour
3 cups water
2 cups milk, whole for a richer flavor and 1% if like me you have to watch the fat
1 cup cut green beans
1 cup corn
1 cup peas
1/4 teaspoon thyme, powder

1
Melt butter in large pot over medium heat. Add white part of scallions, carrots, potatoes, salt, pepper, and garlic powder. Cover and cook 8 minutes, stirring occasionally, until vegetables are slightly soft but not browned.
2
Add flour to pot and mix into vegetables. Add water stiring at same time to dissolve the flour. Bring to a boil, reduce heat, cover and simmer 10 minutes or until vegetables are almost tender.
3
Stir in green part of scallions, milk, green beans, corn, peas, and thyme. Bring to a boil, reduce heat and simmer uncovered 5 to 10 minutes until vegetables are tender. (Make sure heat is not to high or milk will scorch and get yucky.).

400

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, 1 bunch scallion, sliced, keep the white and green parts separated, 4 carrots, cut into 1/2-inch chunks, 1 lb red potatoes, cut into 1/2-inch chunks, 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.

Vegetable Chowder

How did you like this recipe?

Frequently Asked Questions