Cheesy Vegetable Chowder

READY IN: 45mins
Recipe by Bev I Am

I've made this recipe so many times and it is fantastic! It is easy to do and tastes soooo good! Give it a try tonight! It was the Top-Rated recipe in Southern Living Magazine 2000.

Top Review by Jill77

This is very tasty! I used less celery - only about 2 ribs - not a big fan. I also omitted the pimentos. This is a very colorful and rich dish that can be served as a side or pair with a salad and bread and it serves as a meal. One note - this is very rich so if you aren't a total cheese lover, you may want to use less cheese. Thanks Bev!

Ingredients Nutrition


  1. BRING first 6 ingredients to a boil in a Dutch oven.
  2. Cover, reduce heat, and simmer 20 minutes or until potato is tender.
  3. Stir in corn; remove from heat.
  4. MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
  5. Cook, stirring constantly, 1 minute.
  6. STIR in milk and next 5 ingredients.
  7. Cook, stirring constantly, until cheese melts.
  8. Gradually stir cheese mixture into vegetable mixture.
  9. COOK over medium heat, stirring constantly, until soup is thoroughly heated.
  10. Garnish, if desired, and serve immediately.
  11. Makes: 2 quarts.

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