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Garden Vegetable Chowder Recipe
Garden Vegetable Chowder Recipe photo by Taste of Home

Garden Vegetable Chowder Recipe

Publisher Photo
"This creamy blend is chock-full of savory ingredients straight from the garden," reports Darlene Markel of Sublimity, Oregon.
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 6-8 servings

Ingredients

  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 1 cup each diced potato, celery, cauliflower, carrot and broccoli
  • 3 cups water
  • 3 chicken bouillon cubes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 1 tablespoon minced fresh parsley
  • 3 cups (12 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 308 calories, 20 g fat (14 g saturated fat), 69 mg cholesterol, 1,083 mg sodium, 19 g carbohydrate, 2 g fiber, 14 g protein.

Directions

  1. In a Dutch oven, saute green pepper and onion in butter until tender. Add the vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.
  2. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted. Yield: 6-8 servings (2 quarts).
Originally published as Garden Chowder in Taste of Home June/July 1998, p53

Nutritional Facts

1 serving (1 cup) equals 308 calories, 20 g fat (14 g saturated fat), 69 mg cholesterol, 1,083 mg sodium, 19 g carbohydrate, 2 g fiber, 14 g protein.

Reviews for Garden Vegetable Chowder

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 13, 2014

"This soup is so delicious...only thing I did different for me is I roasted the broccoli and the cauliflower in the oven on a cookie sheet for about half an hour while the rest of the soup was cooking. Also added a little minced garlic to the sauteing veggies. Will make this again and again. Also served the cheese on the side....it really doesn't need it ..."

MY REVIEW
Reviewed Apr. 2, 2013 Edited Oct. 12, 2013

"First time I made this exactly like the recipe - found it bland. Second time I added Cajun seasoning & hot sauce, much better."

MY REVIEW
Reviewed Feb. 22, 2013

"Very good. I used less cheese though and very sadly did not have any broccoli. But it still was wonderful. I also added some Italian sausage to the hubby's bowl and he loved this."

MY REVIEW
Reviewed Feb. 19, 2013

"I used 2 cups of cheese rather than 3. Delicious!"

MY REVIEW
Reviewed Oct. 9, 2012

"Just made this last night. It was good, but I can't say it was the best...I'd add cheese gradually to see how much you want. I added it all at once and thought it was way too cheesy (and I adore cheese!)

I also added chicken since I had it thawed out. It was yummy, just less cheese for me!"

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