- 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
- 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.
- 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).
Reviews for Veggie Chowder
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"Very hearty and delicious! Great for a meatless Mon. meal or with a grilled ham &cheese sandwich for a cold night warmer upper!"
"Good and easy to make."
"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!"
"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."
"Yes, this is great."