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Carrot Chowder

My husband's grandmother passed this recipe on to us, and it's just wonderful—especially with a basket of warm, fresh bread on the side. This soup freezes well. —Wendy Wilkins, Prattville, Alabama
  • Total Time
    Prep: 20 min. Cook: 1 hour
  • Makes
    10 servings (2-1/2 quart)

Ingredients

  • 1 pound ground beef, browned and drained
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 cup chopped green pepper
  • 2-1/2 cups grated carrots
  • 1 can (32 ounces) tomato juice
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 1-1/2 cups water
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Shredded Monterey Jack cheese

Directions

  • In a Dutch oven, combine all ingredients except the cheese. Bring to a boil; reduce heat and simmer, uncovered, about 1 hour or until the vegetables are tender. Sprinkle each serving with cheese.
Nutrition Facts
1 cup: 130 calories, 5g fat (2g saturated fat), 23mg cholesterol, 803mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 10g protein.

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Reviews

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Average Rating:
  • wendy
    Dec 27, 2020

    You should of seen the look on my husband's face when I told him it was carrot soup. Yes, he likes carrots, but maybe not the main ingredient. He was pleasantly surprised and I will make again. Doesn't need the cheese on top!

  • Lisa
    Oct 23, 2019

    I've been making this for years instead of using cream of anything...I use yogurt. It makes a nice creamy base.

  • Amy C
    Jan 8, 2019

    I agree with other reviewers, there is a disconnect between picture, nutritional information, and recipe. That said, I have this recipe simmering now. It smells and tastes delish! The only change I made was to use a “Cream Of” dry mix with water, chicken bouillon and a teaspoon of celery salt - rather than the cream of celery soup that the recipe calls for. (I try to avoid anything from a can.). But, I would highly recommend the recipe! Can’t wait for dinner tonight!

  • Shannon
    Nov 8, 2018

    I agree w Marcia but I believe what she is seeing is not pasta but the Jack cheese sprinkle. Since chowders generally are not broth soups but are their heartier creamy cousins, the photo is a disconnect and the calorie and nutrient count is off, too. Finally, the recipe reads well until it combines the acid of tomato juice with a condensed cream soup. It's not a fusion but a struggle.

  • Marcia
    Oct 29, 2018

    I would love to try this based on the picture. But reading the ingredient list and looking at the picture, it's not the same soup. The recipe calls for grated carrots, nope. I see pasta in the picture, not in the ingredient list. I don't see any green peppers in the soup. It also doesn't look like there is any cream of celery soup based on the picture. I would love a recipe for the soup pictured.

  • KaiAnn
    Mar 18, 2012

    No comment left

  • pynkbabie
    Jan 28, 2012

    Love Love Love this recipie! I like to make with left over beef roast instead and to save time you can use frozen shredded carrots from the store.

  • bbrenneman
    Oct 29, 2011

    No comment left

  • divajulia
    Sep 16, 2011

    No comment left

  • mcvaldes
    Oct 4, 2010

    I found this recipe in a TOH Halloween book. I have been making it for years and find that it is always easy, delicious and perfect for a cool autumn day. I made it just as is and will continue to keep it in my homemade soup collection.