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Vegetable Chowder


"Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight."
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50 m servings 341 cals
Original recipe yields 7 servings (6 - 8 servings)


  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 207
  1. 281 Ratings

Most helpful positive review

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 f...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 f...

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 absolu...

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 ...

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...

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 che...

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 ch...

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!

Good chowder. I didn't use any peppers because I didn't have any; also substituted soy milk instead of real milk, and reduced flour to 1/4 cup. Thanks! :)

Increased the broth, decreased the cheese, and added chopped ham. It was awesome.