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Priscilla's Vegetable Chowder Recipe

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This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special.—Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah

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Priscilla's Vegetable Chowder Recipe

Prep: 25 min. Cook: 30 min.

Yield: 12 Servings

25 30 55

Ingredients

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese

Directions

In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.
In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes until heated through. Stir in cheese just until melted. Yield: 12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 281 calories, 18 g fat (11 g saturated fat), 58 mg cholesterol, 853 mg sodium, 22 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Priscilla's Vegetable Chowder in Country Woman January/February 1998, p41

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