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Veggie Chowder Recipe
Veggie Chowder Recipe photo by Taste of Home

Veggie Chowder Recipe

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4.5 44
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Packed with potatoes, carrots and corn, this soup is a great healthy dinner choice. It's not too heavy, so it also makes a nice light partner for a sandwich. —Vicki Kerr, Portland, Maine
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 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 191 calories, 5 g fat (2 g saturated fat), 15 mg cholesterol, 505 mg sodium, 29 g carbohydrate, 2 g fiber, 11 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: 7 servings (1-3/4 quarts).
Originally published as Veggie Chowder in Simple & Delicious January/February 2007, p54

Nutritional Facts

1 cup equals 191 calories, 5 g fat (2 g saturated fat), 15 mg cholesterol, 505 mg sodium, 29 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Veggie Chowder

AVERAGE RATING
   (42)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (8)
3 Star
 (7)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 31, 2016

"This was decent and quick, but I felt it was somewhat bland. I would have added more mushrooms, but sauteed them first in a skillet."

MY REVIEW
Reviewed Jan. 25, 2016

"Delicious recipe! I was amazed that such a creamy chowder could be made without cream, and the potatoes are so tender! I made a few changes the second time I made this just for family tastes. I added some diced chicken breast since we ate this as a meal instead of a side, I also added garlic salt and Italian seasoning (could just be the Italian in me). Beyond that we did double the mushrooms used because we are all big fans of mushrooms, even though we wouldn't be fighting over them in the original recipe. Again, the original was so great, and my family loved it. Great job!"

MY REVIEW
Reviewed Jan. 16, 2016

"Delicious. I did add some diced celery in withthe onions, carrots, etc. I also used the low sodium and low fat ingredients and enjoyed the chowder. I passed recipe on to our daughters and one is making it tomorrow."

MY REVIEW
Reviewed Jan. 11, 2016

"Delicious! I used lower fat evap. milk, added can of corn & more pepper, as others had suggested, plus some crushed thyme. No bacon bits & only sprinkled some cheese on top.

I loved it & so easy!"

MY REVIEW
Reviewed Jan. 8, 2016

"This one is definitely a keeper! I wanted something that was half-way healthy and lower fat and this fits the bill. I added 2 tablespoons of corn starch to thicken it up. Great as a Winter chowder."

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