Vegetable chowder is perfect for cold winter days.
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.
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