Priscilla’s Vegetable Chowder

Name: Priscilla’s Vegetable Chowder
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 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

TEST KITCHEN APPROVED

47 Reviews

Total Time:Prep: 25 min. Cook: 30 min.

By Taste Of Home Editorial Team

Recipe by Jenna Jackson, Salt Lake City, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 04, 2023

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

TEST KITCHEN APPROVED

Priscilla’s Vegetable Chowder

47 Reviews Add your review

Yield:12 servings (3 quarts)

Prep:25 min

Cook:30 min

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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

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Directions

1
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 or until heated through. Stir in cheese just until melted.