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Priscilla's Vegetable Chowder Recipe

Priscilla's Vegetable Chowder Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 30 min. YIELD:12 servings

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 or margarine
  • 3/4 cup all-purpose flour
  • 4 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cubed fully cooked ham
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • 1. In a soup kettle, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. In a saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in milk, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Add to vegetable mixture with the ham; simmer 10 minutes. Stir in cheese just until melted. Yield: 12 servings (3 quarts).

Nutritional Facts

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

Reviews for Priscilla's Vegetable Chowder

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MY REVIEW
randcbruns
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
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
Reviewed Oct. 3, 2016

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

MY REVIEW
schamberlain
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
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
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
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
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
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
Reviewed Nov. 22, 2015

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

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