Creamy Vegetable Chowder Recipe -
Creamy Vegetable Chowder Recipe

Creamy Vegetable Chowder

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"This is a creamy but low-fat soup that is certain to warm the coldest winter chills. Made with simple ingredients, it is perfect for those snowy days when you don't want to head to the store."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings


  1. Melt butter in large saucepan over medium heat. Add onion and cook until tender.
  2. Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
  3. Add milk and parsley and heat just to boiling.
  4. In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2005

This chowder is absolutely wonderful. I come from New England and I adore clam chowder - but due to dietary restrictions, I've had to give it up. I honestly thought I'd never get to enjoy another bowl of chowder for the rest of my life, because what could possibly compare? But thanks to this recipe, no more worries! I added about 2 cloves garlic along with the onion, and put in about 1/2 tsp. of pepper rather than 1/8. But otherwise I didn't mess with the recipe. After 20 minutes of simmering, the potatoes were not nearly cooked through. So I covered the pan and let it go for about 10 more minutes. Excellent, excellent recipe!

Most Helpful Critical Review
Jun 21, 2003

Great creamy veggie soup, very easy.

Mar 05, 2004

This soup was wonderful I made some changes like adding boneless chicken breast to it then just before thicking it I added a can of cream corn the whole family is just wild about this soup I just finished making a canner full for a big family supper oh and I cut back on the salt a bit

Jun 21, 2003

I added more vegetables and added 1 large can of evaporated skim milk plus 1 cup skim milk (instead of the 3 cups of milk). This was loved by the whole family, and with the extra vegetables, the "thickness" of the soup didn't bother anyone. The problem was there wasn't any left over!

Jun 21, 2003

This is the pefect vegetable chowder! It lacked a little taste at first but I just added some chili flakes, extra salt and garlic powder. heavenly and affordable. Definately a keeper. Yhank you !!!

Jun 21, 2003

This was a good "cold winter's day" soup, yet it seemed to lack a little something. It may be that I would have preferred it to be thicker (which I could certainly do next time by mashing the potatoes up a bit). I think I also cut the veggies too large. I think it would have been better if I had cut up the veggies into smaller (corn size) pieces and maybe I'll think of additional veggies to add. I think I will make this again. I'll use more pepper than I did this time (pepper suits this dish well).

Jun 21, 2003

My family loved this, but I found it a little too liquid-y. I was hoping it would be a little like the T.J.I Friday's Potato Soup, which is a good deal thicker and seasoned. Although the soup was good, I found the base too milky. Having said that though I'll certainly make it again. I served it with corn muffins. yum.

Sep 19, 2011

this is a very tasty soup but the name is a little misleading - there isn't anything creamy about this soup unless you make it with milk and a roux to start (which i will do next time i make it!!) however the ranch dressing mix has a great flavor to it, without actually tasting like ranch dressing, if that makes sense. i added lots of other veggies (peas, broccoli, cauliflower, corn) and topped each bowl with some greated parm. i think a healthy amount of black pepper is a must, too. was a great warm-up on an early chilly night here in the northeast!


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 802 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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