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Priscilla's Vegetable Chowder

 Priscilla's Vegetable Chowder
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
12 ServingsPrep: 25 min. Cook: 30 min.

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

Directions

  • In a Dutch oven, combine the potatoes, broccoli, onion, carrots,
  • celery, bouillon and water; simmer for 20 minutes or until
  • vegetables are tender.
  • 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).

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Priscilla's Vegetable Chowder (continued)

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.