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 whole 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 whole 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

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Average Rating:

Jane

Dec 30, 2018

This is a great tasting recipe. I cut the butter and flour down to 1/4 cup and used 2% milk to reduce the fat and some of the carbs and the roux was just fine. I also doubled the amount of ham and used beef stock and water as I didn't have chicken.
Llrogers2

Dec 27, 2018

Oh, yum! Enjoying our first bowl while we watch the snow falling outside. I used up some leftover Christmas ham but, because of the snow, didn’t trek to the store for broccoli. Subbed some criminis that needed to be used up instead. Very friendly recipe that takes whatever veggie you want to toss into it.
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?