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Priscilla’s Vegetable Chowder

This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. —Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah
  • Total Time
    Prep: 25 min. Cook: 30 min.
  • Makes
    12 servings (3 quarts)

Ingredients

  • 3 cups diced peeled potatoes
  • 2-1/2 cups broccoli florets
  • 1 cup chopped onion
  • 1 cup grated carrots
  • 2 celery ribs, diced
  • 4 teaspoons chicken bouillon granules
  • 3 cups water
  • 3/4 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cubed fully cooked ham
  • 1 cup shredded cheddar cheese

Directions

  • In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.
  • In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.
Nutrition Facts
1 cup: 281 calories, 18g fat (11g saturated fat), 58mg cholesterol, 853mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 9g protein.

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Reviews

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Average Rating:
  • Bob
    Dec 8, 2019

    Delicious! I made exactly as written but used 4 cups of broth and 2% milk. I added some chopped green onions with the cheese. It was even better than expected and everyone loved it! Will definitely make again soon!!

  • Annette
    Nov 8, 2019

    I just made this with leftover ham I had. I used lots of veggies

  • Sandy
    Mar 24, 2019

    This recipe turned out great! Reheats very well too. I does take a bit to chop up the vegetables but what a great, tasty way to clean out the frig, use leftover veggies and eat a bit healthier!

  • becky wachob
    Feb 28, 2019

    This is my absolute go to recipe for soup when having guests. It is delicious!! The only changes I make are that I use 4 cups of chicken broth instead of the water and bouillon and I add more cheese. Thanks for this very tasty recipe.

  • Jane
    Dec 30, 2018

    This is a great tasting recipe. I cut the butter and flour down to 1/4 cup and used 2% milk to reduce the fat and some of the carbs and the roux was just fine. I also doubled the amount of ham and used beef stock and water as I didn't have chicken.

  • Llrogers2
    Dec 27, 2018

    Oh, yum! Enjoying our first bowl while we watch the snow falling outside. I used up some leftover Christmas ham but, because of the snow, didn’t trek to the store for broccoli. Subbed some criminis that needed to be used up instead. Very friendly recipe that takes whatever veggie you want to toss into it.

  • donnaed63
    Mar 12, 2018

    Excellent!

  • randcbruns
    Jan 2, 2017

    We've been making lots of soups lately. This is one of the new ones we've tried. This is a keeper.

  • 911granny
    Oct 16, 2016

    I really don't have the right to rate this recipe as it is written. As I was looking at the recipe I decided to use 1 can of chicken broth and 1/2 c. water for the veges. Then when I was stirring in the roux I added 1 Tablespoon of chicken seasoning, a couple of dashes of garlic powder and a dash of ground red pepper and did not use any ham. My husband and I loved it. So thank you for the base of this soup.

  • bmlink627
    Oct 3, 2016

    This was WONDERFUL! Easy to make and tastes great! This is a kitchen keeper for sure! YUM