RECIPE BOX: Vegetable chowder has a creamy base, great flavor

Vegetable chowder is perfect for cold winter days.

Vegetable chowder is perfect for cold winter days.


Some of the ingredients for vegetable chowder include butter, cream of potato soup, carrots, peppers and onions.

Vegetable chowder

Start to finish: 30 minutes

1 tablespoon of butter

1/2 cup of onion, chopped

1/2 cup of bell pepper, chopped

1 cup of chopped carrots

One can of cream of potato soup

1 cup of milk

One can of cream corn

Combine butter, onion, bell pepper and carrots in a pot and cook until ingredients are softened.

Add in potato soup, corn and milk.

Simmer on low to medium heat until hot.

Tip: Add chicken, already cooked and chopped, or noodles to make this soup even heartier.

While hanging out with the in-laws and watching some college football one Saturday afternoon not too long ago, my mother-in-law Janie stirred up a delicious pot of vegetable chowder for all of us to eat.

It was good. So good, as a matter of fact, that I whipped out her camera and starting taking pictures right then and there because I knew I wanted to share this recipe with all of you.

The soup kind of reminds me of O’Charley’s chicken harvest soup, except this chowder recipe doesn’t require any chicken.

I am a soup kind of gal; I don’t care if it is 30 degrees or 90 degrees outside, makes no difference to me.

Anyway, the vegetable chowder has a creamy base and has a great flavor to it. I ate mine without any crackers or anything, but feel free to serve it up with some crackers. I would even suggest serving Ritz crackers with it.

If you have a family of four or more and you are only serving the vegetable chowder, you might want to double the recipe. If not, toss up a salad or make a half sandwich and add a bowl of chowder to go with it.

If you have a recipe that you are just eager to share with us, please do so by submitting the recipe via email to julie.wells@rockdalecitizen.com.