Carrot Chowder
My husband's grandmother passed this recipe on to us, and it's just wonderful—especially with a basket of warm, fresh bread on the side. This soup freezes well. —Wendy Wilkins, Prattville, Alabama
Ingredients
- 1 pound ground beef, browned and drained
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 cup chopped green pepper
- 2-1/2 cups grated carrots
- 1 can (32 ounces) tomato juice
- 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
- 1-1/2 cups water
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried marjoram
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Shredded Monterey Jack cheese
Reviews
I've been making this for years instead of using cream of anything...I use yogurt. It makes a nice creamy base.
I agree with other reviewers, there is a disconnect between picture, nutritional information, and recipe. That said, I have this recipe simmering now. It smells and tastes delish! The only change I made was to use a “Cream Of” dry mix with water, chicken bouillon and a teaspoon of celery salt - rather than the cream of celery soup that the recipe calls for. (I try to avoid anything from a can.). But, I would highly recommend the recipe! Can’t wait for dinner tonight!
I agree w Marcia but I believe what she is seeing is not pasta but the Jack cheese sprinkle. Since chowders generally are not broth soups but are their heartier creamy cousins, the photo is a disconnect and the calorie and nutrient count is off, too. Finally, the recipe reads well until it combines the acid of tomato juice with a condensed cream soup. It's not a fusion but a struggle.
I would love to try this based on the picture. But reading the ingredient list and looking at the picture, it's not the same soup. The recipe calls for grated carrots, nope. I see pasta in the picture, not in the ingredient list. I don't see any green peppers in the soup. It also doesn't look like there is any cream of celery soup based on the picture. I would love a recipe for the soup pictured.
Love Love Love this recipie! I like to make with left over beef roast instead and to save time you can use frozen shredded carrots from the store.
I found this recipe in a TOH Halloween book. I have been making it for years and find that it is always easy, delicious and perfect for a cool autumn day. I made it just as is and will continue to keep it in my homemade soup collection.