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Veggie Chowder
Description
Very yummy comfort food that you could add just about ANY veggie to!
Ingredients
- 2 cups Vegetable Broth (or Chicken)
- 2 cups Peeled And Cubed Potatoes
- 1 cup Chopped Carrots
- ½ cups Chopped Celery
- ½ cups Chopped Onion
- 1 can (14 Oz. Can) Creamed Corn
- 1 can (12 Oz. Can) Evaporated Milk
- 1 cup Shredded Cheddar Cheese
- ½ cups Sliced Fresh Mushrooms
- ¼ teaspoons Black Pepper
- 2 Tablespoons Real Bacon Bits
Preparation
In a large saucepan, combine the broth, potatoes, carrots, celery and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until vegetables are tender.
Add the corn, milk, cheese, mushrooms and pepper. Cook and stir for 4-6 minutes longer or until heated through. Sprinkle with bacon.
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2 Comments
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jenniferlynn on 5.12.2010
I really enjoyed this soup! I used low-fat evaporated milk and I didn’t add the cheese or bacon bits, but I added some shredded chicken breast instead for a bit of protein. I also added one whole chopped yellow pepper for some color, and 2 extra cups of frozen corn kernals. I’ll definitely make this again, but next time I might leave out the can of creamed corn.
missblueberry on 1.14.2010
I just tried this soup for dinner tonight and it worked out great! I didn’t have the can of creamed corn so I subbed with frozen corn. I didn’t have the evap. milk so I subbed with a handful of grated Parmesan cheese. I didn’t put the cheddar cheese in. I threw in some chopped kale, some frozen English peas and some leftover chopped tomatoes. The family LOVED this soup and wondered where I got the recipe. I’d call it a huge success around here. Served it with toasted Italian bread with butter. Thumbs up!