Priscilla's Vegetable Chowder Recipe

Priscilla's Vegetable Chowder Recipe
Priscilla's Vegetable Chowder Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 milk

  • 1

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1

    cup cubed fully cooked ham

  • 1

    cup (4 ounces) shredded cheddar cheese

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 until heated through. Stir in cheese just until melted. Yield: 12 servings (3 quarts).

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