Dinner | Soup | Uncategorized

Vegetable Chowder

September 18, 2017


***This recipe needed some updated pictures. It is a perfect recipe for meatless Monday as it is full of vegetables and makes so much that you can have it throughout the week. I doubled this recipe when I made it for my family, and made a batch of buns which I brushed with a garlic butter flavoured with some Italian seasonings and a touch of sage to go with the flavours of this soup. This soup is so good and so easy. If the people you are feeding would prefer some meat you can get a rotisserie chicken and have them shred their own chicken and throw it in to their own servings. My dad and hubby did this with some leftovers we had in the fridge. ***

It has been a little chilly recently. I’ve been wearing my cozy sweaters and making just as cozy recipes. This recipe is yummy and full of vegetables. You can choose whatever vegetables you want for this soup. I made this recipe with some fresh bread. I packed this soup with carrots, potatoes, broccoli and corn and it was delicious.Soup isn’t my favourite meal, so I have been experimenting with a couple different recipes. This recipe makes a large amount, so my husband and I freeze at least half of the recipe.I found this recipe here on Butter with a Side of Bread.

Some great accompaniments to this meal:



Vegetable Chowder
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A delicious and very quick soup. 

Course: Soup
Servings: 4
  • 5 cups chopped vegetables I used carrots, potatoes, broccoli, celery and corn
  • 1/2 cup diced onion
  • 2 cloves of garlic minced
  • 3 tbsp butter
  • 4 1/2 cups chicken stock you can use vegetable stock to make it vegetarian
  • 1 1/2 cups of milk
  • 1/4 cup flour
  • 1 tsp sage
  • 1 tsp italian seasonings
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup of parmesan
  1. Melt butter in a large pot. Add onions, garlic, vegetables and half of the chicken stock. Cover and let cook until the vegetables are tender. This should take from 10-12 minutes.
  2. Add flour, milk, remaining chicken stock, seasonings, salt and pepper. Simmer soup for 15-20 minutes. Sprinkle parmesan cheese on top right before  serving.



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