Cheesy Vegetable Chowder
Cuisine: soup
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
This cheesy vegetable chowder is thick and hearty and makes a delicious meal on those cool fall and winter days.
  • 3 cups diced potatoes, peeled {approximately 2 medium potatoes}
  • 1 cup chopped celery (approximately 3 stalks}
  • 1 cup grated carrots {approximately 1 large carrot}
  • 1 chopped onion {approximately 1 medium onion}
  • 2 cups water
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2¼ cups milk
  • 1 - 13.5oz. can evaporated low fat milk
  • 1 - 14 oz. can cream-style corn
  • 2 tsp. salt
  • 1 tsp. pepper
  • ½ tsp Cayenne pepper
  • 2 cups grated Cheddar cheese
  • chopped bacon {optional}
  1. Place the potatoes, celery, carrot, onion, and two cups of water in a large saucepan. Cook over medium-high heat until tender. Do not drain.
  2. While the potatoes are cooking, melt butter in a skillet over medium heat and whisk in flour. Add in both milks and stir frequently until the mixture boils and thickens. Add to the potato mixture.
  3. Add corn, salt, pepper, Cayenne pepper and cheese. Stir and heat through.
  4. Top with crumbled bacon if desired.
  5. Makes 10 cups chowder.
Recipe by Clean and Scentsible at