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Carrot Chowder

 Carrot Chowder
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
10 ServingsPrep: 20 min. Cook: 1 hour

Ingredients

  • 1 pound ground turkey or beef, browned and drained
    X
    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.