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  • 12servings
  • 55minutes
  • 281calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups diced peeled potatoes

  2. 2-1/2 cups broccoli florets

  3. 1 cup chopped onion

  4. 1 cup grated carrots

  5. 2 celery ribs, diced

  6. 4 teaspoons chicken bouillon granules

  7. 3 cups water

  8. 3/4 cup butter, cubed

  9. 3/4 cup all-purpose flour

  10. 4 cups milk

  11. 1 teaspoon salt

  12. 1/4 teaspoon pepper

  13. 1 cup cubed fully cooked ham

  14. 1 cup (4 ounces) shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Priscilla's Vegetable Chowder Recipe photo by Taste of Home In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.

  2. 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 until heated through. Stir in cheese just until melted. Yield: 12 servings (3 quarts).

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