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)
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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. 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."

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