Cheesy Vegetable Chowder

Total Time
Prep 15 mins
Cook 30 mins

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.

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.
Most Helpful

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!

Jill77 February 12, 2003

Very good creamy, cheesy soup. I used velvetta cheese and it was so good. You can add a few more vegetables to this if you want it thicker. I did blend about 3 or 4 T. of cornstarch to thicken it more. Will make again.

True Texas January 24, 2008