Taste of Home
Priscilla’s Vegetable Chowder
TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 12 servings (3 quarts).
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
Ingredients
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3 cups diced peeled potatoes
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2-1/2 cups broccoli florets
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1 cup chopped onion
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1 cup grated carrots
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2 celery ribs, diced
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4 teaspoons chicken bouillon granules
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3 cups water
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3/4 cup butter, cubed
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3/4 cup all-purpose flour
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4 cups whole milk
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1 teaspoon salt
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1/4 teaspoon pepper
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1 cup cubed fully cooked ham
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1 cup shredded cheddar cheese
Directions
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1.
In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.
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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 or until heated through. Stir in cheese just until melted.
Nutrition Facts
1 cup: 281 calories, 18g fat (11g saturated fat), 58mg cholesterol, 853mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 9g protein.
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