Veggie Chowder Recipe
Veggie Chowder Recipe photo by Taste of Home

Veggie Chowder Recipe

Publisher Photo
This brothy soup features potatoes, carrots and corn for a delightful entree. Since it's not too heavy, this soup would also be nice alongside sandwiches. —Vicki Kerr, Portland, Maine
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 2 cups cubed peeled potatoes
  • 2 cups reduced-sodium chicken broth
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (12 ounces) fat-free evaporated milk
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/2 cup sliced fresh mushrooms
  • 1/4 teaspoon pepper
  • 2 tablespoons bacon bits

Nutritional Facts

1 cup equals 208 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 637 mg sodium, 34 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Directions

  1. In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender.
  2. Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits. Yield: 6 servings (1-3/4 quarts).
Originally published as Veggie Chowder in Simple & Delicious January/February 2007, p54

Nutritional Facts

1 cup equals 208 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 637 mg sodium, 34 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Veggie Chowder

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (6)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 1, 2014

"Very hearty and delicious! Great for a meatless Mon. meal or with a grilled ham &cheese sandwich for a cold night warmer upper!"

MY REVIEW
Reviewed Mar. 27, 2014

"Good and easy to make."

MY REVIEW
Reviewed Jan. 24, 2014

"I think this is a pretty good recipe! I sub the evaporated milk for regular milk because I found the original recipe way too sweet, but that's just my preference! Making this for the third time tonight and I think I'm going to throw in a few more veggies. Needs salt and pepper, too! Overall, a good recipe for cold evenings!"

MY REVIEW
Reviewed Dec. 3, 2013

"3 1/2 stars...This was good as a base recipe, but I wasn't as impressed as I wanted to be. I might make this again, but I think I'm going to add more corn, replace evapoated milk with regular, and maybe add more cheese."

MY REVIEW
Reviewed Nov. 29, 2013

"Yes, this is great."

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