Priscilla’s Vegetable Chowder
Total TimePrep: 25 min. Cook: 30 min.
Makes12 servings (3 quarts)
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!!
I just made this with leftover ham I had. I used lots of veggies
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!
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.
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.
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.
We've been making lots of soups lately. This is one of the new ones we've tried. This is a keeper.
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.
This was WONDERFUL! Easy to make and tastes great! This is a kitchen keeper for sure! YUM