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    You are in: Home / Recipes / Creamy Vegetable Chowder Recipe
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    Creamy Vegetable Chowder

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    BJ from BC's Note:

    This is a favourite around our house, especially on those rainy cold days. It's especially good with a little grated cheddar, crumbled cooked bacon and diced green onion sprinkled on top of the individual soup bowls.

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    Units: US | Metric


    1. 1
      Combine top ten ingredients and bring to a boil. Continue to cook until potatoes, carrots, and cauliflower are done.
    2. 2
      In saucepan melt butter and then add crushed garlic. When melted remove from heat and add flour then stir in milk, a small amount of milk to start until well blended and no lumps and then the remainder of the milk. Bring to a boil, stirring periodically so as to not burn. When it begins to thicken and coats the spoon, add cayenne pepper, celery salt, garlic powder and more salt and pepper if desired.
    3. 3
      In a large bowl combine the sauce from above with the mushroom soup and package of cream of vegetable soup, then stir into the soup base. Add cheddar and continue to cook until it thickens. Remove bay leaves. Enjoy.

    Ratings & Reviews:


    Nutritional Facts for Creamy Vegetable Chowder

    Serving Size: 1 (719 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 676.9
    Calories from Fat 220
    Total Fat 24.5 g
    Saturated Fat 12.0 g
    Cholesterol 46.7 mg
    Sodium 1681.6 mg
    Total Carbohydrate 100.2 g
    Dietary Fiber 13.8 g
    Sugars 15.0 g
    Protein 19.8 g

    The following items or measurements are not included:

    celery salt

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