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Carrot Chowder Recipe

Carrot Chowder Recipe photo by Taste of Home

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My husband's grandmother passed this recipe on to us, and it;s just wonderful—especially with a basket of warm, fresh bread on the side. This soup freezes well.—Wendy Wilkins, Prattville, Alabama

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Carrot Chowder Recipe

Prep: 20 min. Cook: 1 hour

Yield: 10 Servings

20 60 80

Ingredients

1 pound ground beef, browned and drained
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With Johnsonville Italian Sausage.
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1/2 cup chopped celery
1/2 cup chopped onion
1 cup chopped green pepper
2-1/2 cups grated carrots
1 can (32 ounces) tomato juice
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1-1/2 cups water
1/2 teaspoon garlic salt
1/2 teaspoon dried marjoram
1 teaspoon sugar
1/2 teaspoon salt
Shredded Monterey Jack cheese

Directions

In a Dutch oven, combine all ingredients except the cheese. Bring to a boil; reduce heat and simmer, uncovered, about 1 hour or until the vegetables are tender. Sprinkle each serving with cheese. Yield: 8-10 servings (10 cups).

Nutritional Facts 1 serving (1 cup) equals 130 calories, 5 g fat (2 g saturated fat), 23 mg cholesterol, 803 mg sodium, 11 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Carrot Chowder in Country Ground Beef , p20

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Reviews for Carrot Chowder

Carrot Chowder

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Reviewed on Jan. 28, 2012 by pynkbabie

Love Love Love this recipie! I like to make with left over beef roast instead and to save time you can use frozen shredded carrots from the store.

Reviewed on Oct. 04, 2010 by mcvaldes

I found this recipe in a TOH Halloween book. I have been making it for years and find that it is always easy, delicious and perfect for a cool autumn day. I made it just as is and will continue to keep it in my homemade soup collection.