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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

45 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 30 min.

Makes

12 servings (3 quarts)

Updated: Mar. 04, 2023

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

Priscilla's Vegetable Chowder Recipe photo by Taste of Home

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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 or 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.

Priscilla’s Vegetable Chowder

Ingredients

Directions

Nutrition Facts

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