Priscilla’s Vegetable Chowder

Name: Priscilla's Vegetable Chowder
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 servings (3 quarts).
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

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

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.

Nutrition Facts

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

Originally published as Priscilla's Vegetable Chowder in Country Woman January/February 1998

Reviews

My Review

Click stars to rate

Average Rating:

donnaed63

Mar 12, 2018

Excellent!
randcbruns

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.
911granny

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.
bmlink627

Oct 3, 2016

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

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
audrey427

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.
joodiUK

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.
Bfozardcook

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?
DeliciouslyResourceful_Gina

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.
suefetzer

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!