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Vegetable Chowder

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Adjust Servings:
½ cup chopped green pepper
½ cup chopped onion
¼ cup butter
1 cup diced potatoes
1 cup diced celery
1 cup diced cauliflower
3 cups water
3 fully cooked chicken bouillon cubes
1 cup cubed fully cooked ham
1 tsp salt
¼ tsp pepper
½ cup all-purpose flour
2 cups whole milk
1 tbsp minced fresh parsley
3 cups shredded cheddar cheese

Nutritional information

161.07 g
30.45 g
63.94 g
3165 mg
169 mg

Vegetable Chowder

  • Non Veg
  • 10 mins
  • Serves 6
  • Easy


How to make Vegetable Chowder

  • In a Dutch oven, add in the finely chopped potatoes, green onions, carrots, celery, broccoli, green pepper, and parsley.
  • Pour in the water and let it simmer over medium-low heat for 20 to 25 minutes. Let it cook until the vegetables are tender and juicy.
  • Meanwhile, in a large saucepan melt the butter. Add in the flour. Mix together until well combined. Cook over medium heat for 2 to 3 minutes.
  • Whisk in the milk, salt, and pepper. Now bring the mixture to a boil. Let it cook for 2 to 3 minutes until smooth and thick.
  • Add in the vegetable mixture along with the cooked ham and chicken. Bring it to simmer for 10 minutes until it is fully cooked.
  • Pour the vegetable chowder in a serving bowl and garnish it with cheddar cheese.
  • Serve hot immediately and enjoy!


  • Chowder is derived from the Latin word “calderia.” It originally meant a place for warming things.
  • Chowder is a type of soup or stew which is often prepared with milk or cream.
  • There are many kinds of chowder. The most famous variations of chowder are seafood and vegetables.
  • The side items that you can serve along with chowders are crackers such as oyster crackers or saltines.
  • Many include “Manhattan clam chowder” as a type of chowder but there are people who disregard this classification as it’s a tomato-based soup rather than milk or cream-based.
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