Garden Vegetable Chowder

Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, and carrots will fill and warm you up, any time of year!

Do you have an overabundance of garden veggies or a produce drawer (filled with veggies) in your refrigerator begging for mercy? If so, then do I have a SOUP for YOU! I found it in one of my old Taste of Home magazines from July 1998 (yes… I kept them ALL from years of subscriptions!)..

Well, it’s actually a thick, wonderful vegetable chowder that is filled with a LOT of veggies… such as carrots, potatoes, cauliflower, bell peppers, onions, broccoli, and celery. The best part besides using all those yummy vegetables? Trust me – this chowder is EASY to make!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How Do I Make Garden Vegetable Chowder?

Sauté chopped onions and green bell peppers in butter. While they are cooking, prep the remaining veggies.

The vegetables in this chowder besides the onions and bell peppers are carrots, red potatoes, celery, broccoli, and cauliflower. These additional veggies are all cut into bite sized pieces. Add veggies, water, chicken bouillon, and salt and pepper to onion/bell pepper mixture in pan.

Bring this mixture to a boil. Once the liquid is boiling, reduce the heat. Cover the pan, and simmer the soup for 20 minutes.

Make a slurry (used to thicken soup) by whisking together milk and flour until all lumps have disappeared. Once soup has cooked for 20 minutes, stir the slurry into the soup.

Once the flour slurry has been added, stir to combine, then bring the soup to a boil. Cook soup for 2 minutes. The liquid will thicken as it cooks.

Time For Some Cheese!

Add parsley and grated cheddar cheese to vegetable chowder. Stir and cook on medium low heat until soup is heated through and all cheese has melted.

Serve The Garden Vegetable Chowder

Ladle hot, thick vegetable chowder into serving bowls. Garnish each bowl of soup with additional parsley, if desired. Serve it immediately, and enjoy a hot bowl of veggie chowder!

I really hope you enjoy this thick, creamy and DELICIOUS garden vegetable chowder! It’s so easy to make, and I think you will really LOVE it! What a delicious way to get your kids (or spouses or friends) to eat their veggies!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes you might enjoy, including:

• Fully Loaded Potato Soup
• Corn, Bacon and Potato Chowder. 
• Chicken Noodle Soup
• Cream of Asparagus Soup

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Recipe Source: Taste of Home Magazine, July 1998 edition.

5 from 1 vote

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Garden Vegetable Chowder

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, onions, bell peppers and carrots will fill and warm you up, any time of year!

Category: Soup

Cuisine: American

Keyword: vegetable chowder

Servings: 6

Calories Per Serving: 356 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1/4 cup butter
• 1/2 cup onion ,chopped
• 1/2 cup green bell pepper ,chopped
• 1 cup (EACH) potato/celery/broccoli/cauliflower/carrots ,chopped, sliced or florets
• 3 cups water
• 3 cubes chicken bouillon
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all purpose flour
• 2 cups milk
• 1 Tablespoon parsley
• 2 cups cheddar cheese ,grated

US Customary - Metric

Instructions

1. Sauté chopped onions and green bell peppers in butter in bottom of soup pot. While they are cooking, prep the remaining veggies, by slicing, chopping or cutting them into florets.

2. Add veggies, water, chicken bouillon, and salt and pepper to onion/bell pepper mixture. Bring this mixture to a boil. Once boiling, reduce heat. Cover pan, and simmer soup for 20 minutes.
   

3. Make a slurry (used to thicken soup) by whisking together milk and flour until all lumps have disappeared. Once soup has cooked for 20 minutes, stir the slurry into the soup.  Once the flour slurry has been added, stir to combine, then bring the soup to a boil. Cook soup for 2 minutes. The liquid will thicken as it cooks.

4. Add parsley and grated cheddar cheese to vegetable chowder. Stir and cook on medium low heat until soup is heated through and all cheese has melted. Ladle hot, thick vegetable chowder into serving bowls. Garnish each bowl of soup with additional parsley, if desired. Serve... and enjoy!

Nutrition Facts

Garden Vegetable Chowder

Amount Per Serving (1 (1/6) of total)

Calories 356 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g88%

Cholesterol 68mg23%

Sodium 775mg34%

Potassium 554mg16%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 7g8%

Protein 15g30%

Vitamin A 4580IU92%

Vitamin C 39.8mg48%

Calcium 408mg41%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!