Priscilla's Vegetable Chowder Recipe

5 31 33
Priscilla's Vegetable Chowder Recipe
Priscilla's Vegetable Chowder Recipe photo by Taste of Home
Publisher Photo

Priscilla's Vegetable Chowder Recipe

Read Reviews
5 31 33
Publisher Photo
This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. —Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.

Ingredients

  • 3 cups diced peeled potatoes
  • 2-1/2 cups broccoli florets
  • 1 cup chopped onion
  • 1 cup grated carrots
  • 2 celery ribs, diced
  • 4 teaspoons chicken bouillon granules
  • 3 cups water
  • 3/4 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 4 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cubed fully cooked ham
  • 1 cup shredded cheddar cheese

Directions

In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.
In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes until heated through. Stir in cheese just until melted. Yield: 12 servings (3 quarts).
Originally published as Priscilla's Vegetable Chowder in Country Woman January/February 1998, p41

Nutritional Facts

1 cup: 281 calories, 18g fat (11g saturated fat), 58mg cholesterol, 853mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 9g protein.

  • 3 cups diced peeled potatoes
  • 2-1/2 cups broccoli florets
  • 1 cup chopped onion
  • 1 cup grated carrots
  • 2 celery ribs, diced
  • 4 teaspoons chicken bouillon granules
  • 3 cups water
  • 3/4 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 4 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cubed fully cooked ham
  • 1 cup shredded cheddar cheese
  1. In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.
  2. In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes until heated through. Stir in cheese just until melted. Yield: 12 servings (3 quarts).
Originally published as Priscilla's Vegetable Chowder in Country Woman January/February 1998, p41

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Reviews forPriscilla's Vegetable Chowder

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randcbruns User ID: 828588 259069
Reviewed Jan. 2, 2017

"We've been making lots of soups lately. This is one of the new ones we've tried. This is a keeper."

MY REVIEW
911granny User ID: 3396985 255491
Reviewed Oct. 16, 2016

"I really don't have the right to rate this recipe as it is written. As I was looking at the recipe I decided to use 1 can of chicken broth and 1/2 c. water for the veges. Then when I was stirring in the roux I added 1 Tablespoon of chicken seasoning, a couple of dashes of garlic powder and a dash of ground red pepper and did not use any ham. My husband and I loved it. So thank you for the base of this soup."

MY REVIEW
bmlink627 User ID: 6613671 254985
Reviewed Oct. 3, 2016

"This was WONDERFUL! easy to make and tastes great! This is a kitchen keeper for sure! YUM"

MY REVIEW
schamberlain User ID: 8299832 249505
Reviewed Jun. 16, 2016

"Love this soup! I dont add the ham, it's great without it. And i used 4 cups chicken broth and a half cup each butter and flour, i find it thick with that. Thank you for sharing this recipe"

MY REVIEW
audrey427 User ID: 305372 243880
Reviewed Feb. 15, 2016

"This is one of the best soups I've ever had. I omitted the ham and used vegetarian bouillon as I'm vegetarian. I'd give it a 10 star rating if it were an option."

MY REVIEW
joodiUK User ID: 6042332 243001
Reviewed Feb. 1, 2016

"delicious, i don't eat ham so left it out and added extra cheese made my husband a ham sandwich to go with it. very filling."

MY REVIEW
Bfozardcook User ID: 8030139 242512
Reviewed Jan. 25, 2016

"I'm going to make it with all of the great reviews -- but I'm wondering if it will be just as good with leftover chicken. ?? What do you cooks think?"

MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 241958
Reviewed Jan. 17, 2016

"Excellent flavor. I will be adding this to my meal rotation. My husband, 14 month old son and I all loved it. I used 1/2 cup each butter and flour, and it was still plenty thick for our tastes."

MY REVIEW
suefetzer User ID: 7423417 238371
Reviewed Nov. 29, 2015

"This is very very good, i cut the recipe in half for the 3 of us and now i wish i didnt. Perfect for fall/winter,it is a stick to your ribs kind of soup!"

MY REVIEW
adamscook User ID: 7795459 237875
Reviewed Nov. 22, 2015

"Absolutely delicious! I will definitely be making this again! Really easy to make. Love it!"

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