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This delicious and creamy vegetable chowder recipe is easy to make and loaded with potatoes, carrots, and mushrooms. It’s a hearty soup you’ll love.
During January, I’m always making soups and chowder recipes. It’s the perfect meal for the colder months, of course, and the boys love warming up with a nice bowl of soup during the week after a long day at school. I love to serve soups and chowder because of the convenience. I can toss in all the ingredients and then let them simmer on the stove top while I do other things around the house.
And, since I make sure to make a huge pot, I love that there’s plenty left for us to serve up the next day. This vegetable chowder recipe is one of my favorites. It’s creamy and delicious, and I love that it’s loaded with fresh vegetables, like mushrooms, potatoes, and corn. The mushrooms give it an earthy flavor and the corn sweetens it up a bit. To me, it’s just the right blend of vegetables. I like to serve mine with warm biscuits or cornbread to sop up all that goodness, too.
Vegetable Chowder Recipe
So here’s the details on how I make this one.
Ingredients
2 cups of chicken broth
2 cups of peeled and cubed potatoes
1 cup chopped carrots
1 medium onion, chopped
1 can corn, drained
1 cup sliced mushrooms
1 can evaporated milk
3/4 cup shredded cheddar cheese
salt and pepper to taste
crumbled bacon for topping
Directions
Combine the potatoes, carrots, and onion, and broth in a large soup kettle and bring to a boil, then simmer for 15 minutes or more, uncovered, until the vegetables are tender.
Add the corn, mushrooms, and cheese and cook for another 5 or 6 minutes to heat through all the ingredients. Salt and pepper to your family’s liking.
Optional: Top each serving with a sprinkling of crumbled bacon. Enjoy!
Other Recipes You May Enjoy
- 2 cups of chicken broth
- 2 cups of peeled and cubed potatoes
- 1 cup chopped carrots
- 1 medium onion, chopped
- 1 can corn, drained
- 1 cup sliced mushrooms
- 1 can evaporated milk
- 3/4 cup shredded cheddar cheese
- salt and pepper to taste
- crumbled bacon for topping
- Combine the potatoes, carrots, and onion, and broth in a large soup kettle and bring to a boil, then simmer for 15 minutes or more, uncovered, until the vegetables are tender.
- Add the corn, mushrooms, and cheese and cook for another 5 or 6 minutes to heat through all the ingredients. Salt and pepper to your family's liking.
- Optional: Top each serving with a sprinkling of crumbled bacon. Enjoy!