NEXT RECIPE >

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

Priscilla's Vegetable Chowder Recipe

Read Reviews
5 28 31
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 cup: 281 calories, 18g fat (11g saturated fat), 58mg cholesterol, 853mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 9g 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


Reviews for Priscilla's Vegetable Chowder

AVERAGE RATING
(31)
RATING DISTRIBUTION
5 Star
 (29)
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
schamberlain 249505
Reviewed Jun. 16, 2016

"Love this soup! I dont add the ham, it's great without it. And i used 4 cups chicken broth and a half cup each butter and flour, i find it thick with that. Thank you for sharing this recipe"

MY REVIEW
audrey427 243880
Reviewed Feb. 15, 2016

"This is one of the best soups I've ever had. I omitted the ham and used vegetarian bouillon as I'm vegetarian. I'd give it a 10 star rating if it were an option."

MY REVIEW
joodiUK 243001
Reviewed Feb. 1, 2016

"delicious, i don't eat ham so left it out and added extra cheese made my husband a ham sandwich to go with it. very filling."

MY REVIEW
Bfozardcook 242512
Reviewed Jan. 25, 2016

"I'm going to make it with all of the great reviews -- but I'm wondering if it will be just as good with leftover chicken. ?? What do you cooks think?"

MY REVIEW
DeliciouslyResourceful_Gina 241958
Reviewed Jan. 17, 2016

"Excellent flavor. I will be adding this to my meal rotation. My husband, 14 month old son and I all loved it. I used 1/2 cup each butter and flour, and it was still plenty thick for our tastes."

MY REVIEW
suefetzer 238371
Reviewed Nov. 29, 2015

"This is very very good, i cut the recipe in half for the 3 of us and now i wish i didnt. Perfect for fall/winter,it is a stick to your ribs kind of soup!"

MY REVIEW
adamscook 237875
Reviewed Nov. 22, 2015

"Absolutely delicious! I will definitely be making this again! Really easy to make. Love it!"

MY REVIEW
DRSchmitgall 237626
Reviewed Nov. 18, 2015

"Simple, easy and TASTY!! Plenty of room for substitutions to meet everyone's dietary needs. Thanks for sharing!"

MY REVIEW
KatyH3 234919
Reviewed Oct. 13, 2015

"I made this exactly as directed, and it was wonderful. Tastes like a good broccoli cheese plus potatoes and ham."

MY REVIEW
ejt325 233635
Reviewed Sep. 28, 2015

"I LOVED THIS SOUP! and normally I would not rave about a vegetable chowder. Made a few adjustments, left out the ham, added some garlic, but over all it was amazing!"

Loading Image