Confetti Chowder Recipe

5 3 3
Confetti Chowder Recipe
Confetti Chowder Recipe photo by Taste of Home
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Confetti Chowder Recipe

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5 3 3
Publisher Photo
Grandma's philosophy was, "Add a little color to your food, and folks will eat up a storm!" This delightful golden chowder was one of her favorite recipes, and the broccoli, carrots and zucchini in it add flavor as well as color. Grandma served mugs of steaming chowder to warm us as we sat cross-legged before the crackling fireplace in her kitchen.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons butter
  • 1 cup chopped carrots
  • 1 cup diced zucchini
  • 1 cup broccoli florets
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sugar
  • 3 cups whole milk
  • 1 cup chicken broth
  • 1 cup whole kernel corn
  • 1 cup diced fully cooked ham
  • 1/2 cup peas
  • 1 jar (2 ounces) sliced pimiento, drained
  • 1 cup shredded cheddar cheese

Directions

Melt butter in a Dutch oven. Add the carrots, zucchini, broccoli, onion and celery; cook and stir for about 5 minutes or until crisp-tender. Sprinkle flour, salt, pepper and sugar over vegetables; mix well.
Stir in milk and chicken broth; cook and stir until thickened and bubbly. Add corn, ham, peas and pimiento; cook and stir until heated through. Remove from the heat; stir in cheese until melted. Yield: 8 servings (2 quarts).
Originally published as Confetti Chowder in Reminisce Extra June 1993, p49

Nutritional Facts

1 cup: 237 calories, 13g fat (8g saturated fat), 48mg cholesterol, 762mg sodium, 17g carbohydrate (9g sugars, 2g fiber), 12g protein.

  • 3 tablespoons butter
  • 1 cup chopped carrots
  • 1 cup diced zucchini
  • 1 cup broccoli florets
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sugar
  • 3 cups whole milk
  • 1 cup chicken broth
  • 1 cup whole kernel corn
  • 1 cup diced fully cooked ham
  • 1/2 cup peas
  • 1 jar (2 ounces) sliced pimiento, drained
  • 1 cup shredded cheddar cheese
  1. Melt butter in a Dutch oven. Add the carrots, zucchini, broccoli, onion and celery; cook and stir for about 5 minutes or until crisp-tender. Sprinkle flour, salt, pepper and sugar over vegetables; mix well.
  2. Stir in milk and chicken broth; cook and stir until thickened and bubbly. Add corn, ham, peas and pimiento; cook and stir until heated through. Remove from the heat; stir in cheese until melted. Yield: 8 servings (2 quarts).
Originally published as Confetti Chowder in Reminisce Extra June 1993, p49

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Reviews forConfetti Chowder

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Flenner User ID: 2160342 201869
Reviewed Nov. 23, 2014

"Just made this and will be so great tonight for Sunday supper. I added a little leftover bacon and a clove of garlic. I will add the cheese individually since my husband doesn't like cheese."

MY REVIEW
judy derkowski User ID: 571862 201868
Reviewed Feb. 2, 2014

"This is a wonderful hearty and healthy chowder. I took it to a potluck lunch for the seniors at the YMCA and it was enjoyed by everyone. Lots of chopping of ingredients, but well worth the effort!"

MY REVIEW
misty0300 User ID: 36186 17553
Reviewed Sep. 22, 2011

"My family loves when I make this. It is always a big hit. Long list of ingredients may look like its a complicated recipe, but it is really very easy to put together."

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