Country Vegetable Chowder

Country Vegetable ChowderThis country vegetable chowder is delicious! I know I say this about a lot of the recipes that I post, but it is one of our very favorites! I posted this for the first time a LOOONNNG time ago– like 5 years ago… (EXACTLY 5 years ago actually) but it wasn’t getting the traffic it deserved… so I am re-posting!

Cheesy Vegetable Chowder

Cheesy Vegetable Chowder

Ingredients

  • 2 Tbsp. butter or margarine
  • 1 c. chopped celery
  • 1 c. chopped onion
  • 2 cans chicken broth
  • 3 c. potatoes, peeled and cubed
  • 2 c. broccoli, chopped
  • 1 1/2 c. carrots, sliced
  • 2 cans corn
  • 1 can cream-style corn
  • 1 small can diced green chilies
  • 1 pkg. country-style gravy mix
  • 2 c. milk
  • 1 small pkg. cubed mexican-style Velveeta cheese (about 2 cups)

Instructions

  • In large pot, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 10 to 15 minutes, then add carrots and broccoli and simmer for another 10-15 minutes, stirring occasionally. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
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Comments

  1. Do you think you could make my dreams come true and come live with me for a while?? That would be my one luxury in life…a personal chef! Your recipes are always so great! Thanks for constantly updating this for those of us who never know what to cook for dinner :)

  2. This is delicious and definitely deserved a re-post. I was not sure about the gravy mix or velveeta as they are not products I usually use. It all works. This was one of the first recipes I made from your site. I keep coming back for more. Thanks.

  3. This is what is for dinner tonight. Cannot wait to try it! I am loving your web site and plan to try several more of your recipes in the coming weeks.

    • If you do, just be sure to add any dairy at the end, just a few minutes before serving so it doesn’t get grainy.

  4. going to try this recipe it looks so good only thing is im diabetic and instead of using can chilis ill use fresh and frozen corn if that is ok with you. i have to do this with a lot of recipes to help keep sodium and sugars down that are used to help perserve canned foods. cant wait to try it my mouth is watering

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