Veggie Chowder Recipe

Name: Veggie Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups milk; 1 sweet potato; 3 small russet potatoes; 4 carrots; 1 onion; 4 garlic cloves; 15 ounces corn; 3 tablespoons flour; 2 tablespoons butter; 1 tablespoon olive oil; salt; pepper; italian seasoning

Servings: persons

5 cups milk
1 sweet potato
3 small russet potatoes
4 carrots
1 onion
4 garlic cloves
15 ounces corn
3 tablespoons flour
2 tablespoons butter
1 tablespoon olive oil
salt
pepper
italian seasoning

1
get a heavy bottomed soup pot out.
2
melt butter and oil together over med.
3
dice onion and mince garlic, add to butter/oil.
4
saute about 5 minute.
5
add chopped sweet potato, potato, and carrots.
6
add juice from corn.
7
let boil until veggies are a little tender.
8
blend flour with some of the milk until smooth.
9
add the rest of the milk to the pot including flour mix and corn, stir frequently until the soup boils and thickens.
10
keep pot on med so you so not scorch the milk.
11
season to taste throughout cooking and enjoy when done!

656

kcal

Calories

Fat

101

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

You need 13 ingredients. The key ingredients include: 5 cups milk, 1 sweet potato, 3 small russet potatoes, 4 carrots, and more.

Yes, Veggie 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.

Veggie Chowder

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