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

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"This creamy blend is chock-full of savory ingredients straight from the garden," reports Darlene Brenden of Salem, 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


  • 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 cup: 308 calories, 20g fat (14g saturated fat), 69mg cholesterol, 1083mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 14g protein.


  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

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zegunism User ID: 3308364 238607
Reviewed Dec. 2, 2015

"Very good!"

Cactusflower456 User ID: 7458873 52992
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 really doesn't need it ..."

Hannah0418 User ID: 1795891 46609
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."

Mrs. NicoleM User ID: 5325680 47335
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."

kafaughn User ID: 3552105 23842
Reviewed Feb. 19, 2013

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

rvkreu07 User ID: 5418178 47332
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!"

blhenn User ID: 5747906 52954
Reviewed Aug. 3, 2012

"Yum this is really good chowder. I used fat free milk and 2% cheese. The rest I left exactly the same. It turned out perfect, nice thick and creamy. Good amount of cheese. Even my 4 year old son scarfed down 2 bowls."

BreezeMom User ID: 3173788 49313
Reviewed Feb. 5, 2011

"We loved this! Our 18 month old finished her bowl and asked for more two times! With all the veggies, I was happy to give it to her."

Dougetta User ID: 399549 28433
Reviewed Jan. 26, 2011

"It is the BEST chowder recipe I have ever had. We eat it a lot every winter season."

Nettie1234 User ID: 2029947 46608
Reviewed Oct. 27, 2010

"I have made this recipe several times now and OMG!!!! The best soup ever! Thick and chocked full of flavor. Serve it up with some crackers and your belly will be pleased!"

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