Vegetable Chowder Recipe

Name: Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 cups diced peeled potatoes (1-inch dice); 2 1/2 cups broccoli florets; 1 cup chopped onion; 1 cup grated carrot; 2 cups diced celery; 4 teaspoons chicken bouillon; 3 cups water; 3/4 cup butter; 4 cups milk; 1 cup cooked diced ham (1-inch cubes); 1 cup shredded cheddar cheese; 3/4 cup flour

Servings: persons

3 cups diced peeled potatoes (1-inch dice)
2 1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrot
2 cups diced celery
4 teaspoons chicken bouillon
3 cups water
3/4 cup butter
4 cups milk
1 cup cooked diced ham (1-inch cubes)
1 cup shredded cheddar cheese
3/4 cup flour

1
In a soup kettle add all vegetables and the 3 cups water and chicken bouillon.
2
Simmer 20 minutes or until vegetables are tender.
3
In a large saucepan melt butter.
4
Stir in flour and cook for 2-3 minutes until nice and bubbly.
5
Whisk in milk; bring to a boil.
6
Add this to the vegetable-water mixture in soup kettle.
7
Bring all to a simmer and add ham and shredded cheese.
8
Bring to a simmer again and cook until cheese is melted and all is heated through.
9
Serve and ENJOY!

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 cups diced peeled potatoes (1-inch dice), 2 1/2 cups broccoli florets, 1 cup chopped onion, 1 cup grated carrot, 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

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