Rich Vegetable Chowder

Rich Vegetable Chowder

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Sherrbie 2

"This is very rich and easily doubled."
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35 m servings 285 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 526 mg
  • 21%

Based on a 2,000 calorie diet

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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

  • Cook

  • Ready In

  1. Melt butter in a saucepan over medium heat; stir flour, basil, pepper, and salt into butter and pour in chicken broth. Cook and stir broth mixture until thickened and boiling, 5 to 7 minutes. Stir potato, carrot, and green onions into broth mixture; bring to a boil. Reduce heat and simmer until potatoes are mostly tender, 10 to 15 minutes.
  2. Stir half-and-half and corn into broth mixture; cook and stir until chowder is heated through, about 5 more minutes.


  • Cook's Note:
  • If you like meat, 3/4 cup diced ham or chicken is quite good. That will make it 4 servings. I like to serve with green salad and crusty bread.



I followed this recipe, though since I was using more vegetables (broccoli and red bell peppers that needed used), I increased the chicken broth (and used stock) and used an entire carton. I su...

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