Show Subscription Form




Carrot Chowder Recipe
Carrot Chowder Recipe photo by Taste of Home

Carrot Chowder Recipe

Read Reviews (2)
4.8 2
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 10 servings

Ingredients

  • 1 pound ground beef, browned and drained
  • 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

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.

Directions

  1. 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).
Originally published as Carrot Chowder in Country Ground Beef 1993, p20

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.

Reviews for Carrot Chowder(2)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 28, 2012

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.

MY REVIEW
Reviewed Oct. 4, 2010

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT