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

Priscilla's Vegetable Chowder Recipe

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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
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 30 min.
MAKES: 12 servings


  • 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.


  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

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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."

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."

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?"

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."

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!"

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