Cheese and Vegetable Chowder

Total Time
Prep 20 mins
Cook 35 mins

This recipe is delicious, very filling, and makes a wonderful meal on a cold winter day.

Ingredients Nutrition


  1. In hot margarine in 3 qt saucepan, cook vegetables, covered and stirring occasionally, 20-25 minutes, or until tender.
  2. Heat must not be too high, or vegies will burn, so check often.
  3. Remove from heat.
  4. Stir in flour, mix well.
  5. Cook 1 minute, stirring occasionally.
  6. Add Chicken broth to vegetable mixture.
  7. Bring to Boiling, stirring CONSTANTLY.
  8. Gradually stir in cheese.
  9. Cook over medium heat, stirring, until cheese has melted.
  10. Gradually add milk.
  11. Season with salt and pepper.
  12. Bring just to boiling, but DO NOT BOIL.
  13. Sprinkle with parsley, serve with croutons.
  14. Makes 6 to 8 servings (that's a lie, it's more like 4 servings).
  15. I like to serve with fresh, toasted, buttered bread.
  16. MMMMmmmm-- homemade bread from the grocery store deli is usually good.


Most Helpful

What a wonderful and delicious recipe! I made as posted and it was very easy to put together. I think the serving size is a little off ~ it makes about 4 servings so if you want more, double it. This soup would also be good with some leftover ham thrown in. Thanks so much for posting a keeper!

Lvs2Cook November 22, 2005

This chowder is delicious!! My family gave it two BIG thumbs up!! I made it exactly as written. It was easy and went together quickly. The only change I would make is that next time I will double the recipe so that I can have some leftovers the next day. Thank you for sharing this wonderful recipe. It is definitely a keeper!!

Bayhill November 02, 2005

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