Vegetable Chowder Recipe - Allrecipes.com
Vegetable Chowder Recipe
  • READY IN 50 mins

Vegetable Chowder

Recipe by  

"Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight."

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Ingredients Edit and Save

Original recipe makes 6 - 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
  2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  3. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2004

Great recipe. To lower the calorie count I used a vegetable spray to saute instead of butter, used half of the cheese and blended 1/3 of the soup in my blender rather than thickening with the flour and milk. Still tastes great and is healthier as I try to drop post holiday pounds!

 
Most Helpful Critical Review
Jul 27, 2009

I made this for dinner the other night and served it with some homemade crusty bread. The end result was good, satisfying soup - but it was very basic, so I probably won't make it again (there are other recipes out there that are better, and just as easy to make).

 
Jan 20, 2004

My family and I really liked this chowder~! I did follow the suggestions and used a cup more water than called for, and it was still thick, but good. I used all 3 cups cheese because we absolutely love cheese. However, it did make it a little more like a dip and less like a soup, so I will only use 2 cups next time as other reviewers suggested. What I LOVE about this recipe is you can literally use whatever veggies and whatever cheese your family likes most. You can't mess it up! I used frozen and fresh veggies, but I think next time I will add more. I will also not simmer for 20 minutes, but only about 10 minutes until crisp tender, as the veggies get even softer when the chowder has to boil again. I look forward to experimenting with this recipe in the future as this will be a regular for us!

 
Jul 03, 2011

I recommend this recipe highly. I followed other recommendations to go light on the cheese and had to add the rest of the cheese later. I'm learning to take suggestions through the context of the reviewers own personal preference. If you like thick soup, as I do--by all means leave the cheese in. In my opinion, it's not overwhelming and tastes great. The soup tastes delicious without cheese too, so let common sense lead you to what tastes best to YOU!

 
Jan 06, 2005

Really wonderful! I wondered how it could be so good, so decided to try it. I added a whole red pepper, and a whole chopped onion and a 1/2 head of chopped cabbage because I had it on hand. My secret ingedient in all soups is using a cup of juice rendered from caramelizing 10 sliced onions in the crockpot with one cube of butter for about 18 hours. I strain, and pkg the onions and the juice each in 1 cup baggies, and freeze. The onions go on meat, and the juice into soups. With this addition this chowder should go to a 10 star rating!

 
Jan 16, 2004

In my opinion I destroyed this recipe the first time I made it by mixing the cheese into the soup. At most, I suggest serving the soup with cheese sprinkled on top - I also enjoy it with no cheese at all - but there is no need to enrich the soup further by mixing in the cheese, ESPECIALLY in the quantity suggested. I love this recipe. It is easy and flexible. Don't be afraid of it if you don't think you like cauliflower, which acts to make it "potato soup-like". Do what others suggest with chicken broth. Do not overly chop up the brocoli and cauliflower. One can vary the recipe and use up vegetables one has on hand. The next day it thickens, and my mom thins it with more broth.

 
Mar 31, 2009

What a great simple nutrient dense soup! I didn't have/don't like all of the ingredients, so I just used the veggies I had on hand (2 red bell peppers, 1 orange bell pepper, 4-5 carrots-some chopped/some shaved, 1/2 a red onion, 2 broccoli crowns, about 1/2 bag of frozen white shoepeg corn, and 1 box of frozen peas) and didn't measure anything. I sauteed the onion and peppers in a dash of EVOO and 2 healthy spoons of minced garlic, then added a carton of chicken broth and the remaining veggies and simmered for about 10 minutes. I added a can of skim evaporated milk w/a dash of flour mixed in. Then, I lightly blended some of the soup w/my immersion blender and added about 2/3 a 2 cup bag of 2% shredded cheddar. Good stuff! Even Mr. LTH said "Tell them Mr. "L""T""H" like this"....

 
Jan 18, 2004

Mmmm-Mmmm good! I made it as written except I used half the amount of cheese called for.I used a can of evaporated milk for the milk part. Makes a delicious, creamy pot of soup. A keeper!

 

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Nutrition

  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 927 mg
  • 37%

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

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