Priscilla’s Vegetable Chowder
Total TimePrep: 25 min. Cook: 30 min.
Makes12 servings (3 quarts)
One of my new favorite recipes for using leftover ham! Made a few changes - used 4 cups of chicken broth, used a mixture of whole milk and 1%, decreased butter and flour to 1/2 cup, doubled the ham, and added probably 1/2 cup extra of cheese. So good - didn’t want to stop eating it. Thanks for the great recipe.
I’ve made this chowder quite a few times & everyone loves it. I’ve share it with family, friends & neighbors, as it makes a lot. I use either 1 or 2% milk. I add extra broccoli & carrots. & is still very tasty using 3 teaspoons chicken bullion & 3/4 cup cheese.
This soup is my favorite. I do substitute mushrooms for the ham though.
Delicious! I made exactly as written but used 4 cups of broth and 2% milk. I added some chopped green onions with the cheese. It was even better than expected and everyone loved it! Will definitely make again soon!!
I just made this with leftover ham I had. I used lots of veggies
This recipe turned out great! Reheats very well too. I does take a bit to chop up the vegetables but what a great, tasty way to clean out the frig, use leftover veggies and eat a bit healthier!
This is my absolute go to recipe for soup when having guests. It is delicious!! The only changes I make are that I use 4 cups of chicken broth instead of the water and bouillon and I add more cheese. Thanks for this very tasty recipe.
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.
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.