Show Subscription Form




Priscilla's Vegetable Chowder Recipe
Priscilla's Vegetable Chowder Recipe photo by Taste of Home

Priscilla's Vegetable Chowder Recipe

Publisher Photo
This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. —Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah
TOTAL TIME: Prep: 25 min. Cook: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 30 min.
MAKES: 12 servings

Ingredients

  • 3 cups diced peeled potatoes
  • 2-1/2 cups broccoli florets
  • 1 cup chopped onion
  • 1 cup grated carrots
  • 2 celery ribs, diced
  • 4 teaspoons chicken bouillon granules
  • 3 cups water
  • 3/4 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 4 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cubed fully cooked ham
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 281 calories, 18 g fat (11 g saturated fat), 58 mg cholesterol, 853 mg sodium, 22 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.
  2. In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes until heated through. Stir in cheese just until melted. Yield: 12 servings (3 quarts).
Originally published as Priscilla's Vegetable Chowder in Country Woman January/February 1998, p41

Nutritional Facts

1 serving (1 cup) equals 281 calories, 18 g fat (11 g saturated fat), 58 mg cholesterol, 853 mg sodium, 22 g carbohydrate, 2 g fiber, 9 g protein.

Reviews for Priscilla's Vegetable Chowder

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (2)
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 Nov. 15, 2014

"I've made this twice now and my family absolutely love it! What a treat on a cold, bitter day. I'm having a bowl right now! I add some lemon pepper, dried parsley and paprika for a little color, otherwise didn't change a thing!"

MY REVIEW
Reviewed Nov. 5, 2014

"Delicious! Good even without the bread bowl. Will definitely make again!"

MY REVIEW
Reviewed Mar. 11, 2014

"My family and I really enjoyed this recipe. I followed the recipe except instead of using 3/4 cup flour and butter and used 1/2 cup of flour and butter to cut down on calories since my son told me I was chubby. I think next time I will substitute 1 1/2 cups cauliflower for the potatoes."

MY REVIEW
Reviewed Mar. 3, 2014

"Excellent taste and easy to make."

MY REVIEW
Reviewed Jan. 19, 2014

"Yum, but too thick, I reduced the flour to 1/2 cup and it turns out perfect. I also increased the pepper to 1/2 tsp and try adding two cups of diced sweet potato for addl flavor/nuitrition."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT