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
   (19)
RATING DISTRIBUTION
5 Star
 (17)
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 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. 28, 2014

Usually I change recipes, but not this one. Excellent as is! One time, I didn't have ham so I substituted chopped cooked chicken and it was just as good.

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.

MY REVIEW
Reviewed Jan. 16, 2014

I have been making this soup recipe for several years, my family expects it every Christmas. It is an excellent soup, good to the last drop!.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT