Priscilla’s Vegetable Chowder

Priscilla’s Vegetable Chowder

from tasteofhome.com
Dinner
55 min
12 servings
281 kcal / serving

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

Ingredients

  • 3 cupsdiced peeled potatoes
  • 2 cupsbroccoli florets
  • 1 cupchopped onion
  • 1 cupgrated carrots
  • 2celery ribs, diced
  • 4 teaspoonschicken bouillon granules
  • 3 cupswater
  • ¾ cupbutter, cubed
  • ¾ cupall-purpose flour
  • 4 cupswhole milk
  • 1 teaspoonsalt
  • ¼ teaspoonpepper
  • 1 cupcubed fully cooked ham
  • 1 cupshredded cheddar cheese

Directions

  1. 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. 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.