Publisher Photo
Publisher Photo
My family loves to eat, so I'm encouraged to spend lots of time in the kitchen! Featuring garden-fresh produce, this chowder quickly disappears both at home and at potlucks.
Recommended: Our Best Beet Recipes
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min.

Ingredients

  • 1/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chicken broth
  • 1 medium tomato, peeled and diced
  • 1 cup fresh broccoli florets
  • 1 cup chopped carrots
  • 1 cup frozen corn
  • 1 cup thinly sliced zucchini
  • 2 cups half-and-half cream
  • 1/4 cup grated Parmesan cheese

Directions

In a large saucepan, saute onion and celery in butter for 5 minutes. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened. Add tomato, broccoli, carrots, corn and zucchini; return to a boil. Reduce heat; cover and simmer for 40 minutes or until vegetables are tender. Add cream and cheese; heat through. Yield: 4-6 servings.
Originally published as Garden Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p31

Nutritional Facts

1 cup: 261 calories, 17g fat (11g saturated fat), 63mg cholesterol, 709mg sodium, 18g carbohydrate (7g sugars, 3g fiber), 7g protein.

  • 1/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chicken broth
  • 1 medium tomato, peeled and diced
  • 1 cup fresh broccoli florets
  • 1 cup chopped carrots
  • 1 cup frozen corn
  • 1 cup thinly sliced zucchini
  • 2 cups half-and-half cream
  • 1/4 cup grated Parmesan cheese
  1. In a large saucepan, saute onion and celery in butter for 5 minutes. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened. Add tomato, broccoli, carrots, corn and zucchini; return to a boil. Reduce heat; cover and simmer for 40 minutes or until vegetables are tender. Add cream and cheese; heat through. Yield: 4-6 servings.
Originally published as Garden Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p31

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Reviews forGarden Chowder

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MY REVIEW
froggie.blue User ID: 7473054 17849
Reviewed Nov. 6, 2013

"This soup is sooooo good, very colorful it reminds me of a vegetable garden. I sub fat free chicken broth and fat free 1/2-n-1/2 I also add about a cup of chopped ham extra lean uncured if I can find it if not uncured bacon also is great."

MY REVIEW
[email protected] User ID: 1412492 46382
Reviewed Nov. 29, 2010

"I loved this recipe, but admit that I made a couple of changes; I used homemade chicken stock and added 2 c. diced cubed chicken. Our family doesn't like green peppers so I omitted them."

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