Carrot Chowder Recipe
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Carrot Chowder Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 10 servings


  • 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 cup: 130 calories, 5g fat (2g saturated fat), 23mg cholesterol, 803mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 10g protein .


  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

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pynkbabie 14332
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."

mcvaldes 14330
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."

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