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Veggie Chowder


VICKI KERR • Portland, Maine

This brothy soup features potatoes, carrots and corn for
a delightful entree. Since it’s not too heavy, it would
also be nice alongside sandwiches.

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Veggie Chowder 1 Picture


  • 2 cups reduced-sodium chicken broth
  • 2 cups cubed peeled potatoes
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup sliced fresh mushrooms
  • 1/4 teaspoon pepper
  • 2 tablespoons real bacon bits


Servings 7


Step 1

1. In a large saucepan, combine the broth, potatoes, carrots
and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until vegetables are tender.

2. Add the corn, milk, cheese, mushrooms and pepper. Cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon.

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