Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, and carrots will fill and warm you up, any time of year!
Do you have an overabundance of garden veggies or a produce drawer (filled with veggies) in your refrigerator begging for mercy? If so, then do I have a SOUP for YOU! I found it in one of my old Taste of Home magazines from July 1998 (yes… I kept them ALL from years of subscriptions!)..
Well, it’s actually a thick, wonderful vegetable chowder that is filled with a LOT of veggies… such as carrots, potatoes, cauliflower, bell peppers, onions, broccoli, and celery. The best part besides using all those yummy vegetables? Trust me – this chowder is EASY to make!
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How Do I Make Garden Vegetable Chowder?
Sauté chopped onions and green bell peppers in butter. While they are cooking, prep the remaining veggies.
The vegetables in this chowder besides the onions and bell peppers are carrots, red potatoes, celery, broccoli, and cauliflower. These additional veggies are all cut into bite sized pieces. Add veggies, water, chicken bouillon, and salt and pepper to onion/bell pepper mixture in pan.
Bring this mixture to a boil. Once the liquid is boiling, reduce the heat. Cover the pan, and simmer the soup for 20 minutes.
Make a slurry (used to thicken soup) by whisking together milk and flour until all lumps have disappeared. Once soup has cooked for 20 minutes, stir the slurry into the soup.
Once the flour slurry has been added, stir to combine, then bring the soup to a boil. Cook soup for 2 minutes. The liquid will thicken as it cooks.
Time For Some Cheese!
Add parsley and grated cheddar cheese to vegetable chowder. Stir and cook on medium low heat until soup is heated through and all cheese has melted.
Serve The Garden Vegetable Chowder
Ladle hot, thick vegetable chowder into serving bowls. Garnish each bowl of soup with additional parsley, if desired. Serve it immediately, and enjoy a hot bowl of veggie chowder!
I really hope you enjoy this thick, creamy and DELICIOUS garden vegetable chowder! It’s so easy to make, and I think you will really LOVE it! What a delicious way to get your kids (or spouses or friends) to eat their veggies!
Looking For More SOUP Recipes?
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Recipe Source: Taste of Home Magazine, July 1998 edition.
Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, onions, bell peppers and carrots will fill and warm you up, any time of year!
- 1/4 cup butter
- 1/2 cup onion ,chopped
- 1/2 cup green bell pepper ,chopped
- 1 cup (EACH) potato/celery/broccoli/cauliflower/carrots ,chopped, sliced or florets
- 3 cups water
- 3 cubes chicken bouillon
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all purpose flour
- 2 cups milk
- 1 Tablespoon parsley
- 2 cups cheddar cheese ,grated
Sauté chopped onions and green bell peppers in butter in bottom of soup pot. While they are cooking, prep the remaining veggies, by slicing, chopping or cutting them into florets.
Add veggies, water, chicken bouillon, and salt and pepper to onion/bell pepper mixture. Bring this mixture to a boil. Once boiling, reduce heat. Cover pan, and simmer soup for 20 minutes.
Make a slurry (used to thicken soup) by whisking together milk and flour until all lumps have disappeared. Once soup has cooked for 20 minutes, stir the slurry into the soup. Once the flour slurry has been added, stir to combine, then bring the soup to a boil. Cook soup for 2 minutes. The liquid will thicken as it cooks.
Add parsley and grated cheddar cheese to vegetable chowder. Stir and cook on medium low heat until soup is heated through and all cheese has melted. Ladle hot, thick vegetable chowder into serving bowls. Garnish each bowl of soup with additional parsley, if desired. Serve... and enjoy!
Here’s one more to pin on your Pinterest boards!
I have been making this recipe for years and it has always been delicious. Everyone enjoys it, my family and friends, church family, everyone I have served it to. I always have to double/triple the recipe!
Thanks for writing, Sandra. We sure do enjoy this chowder, as well. Have a wonderful day!
I made this tonight but didn’t use butter and used dairy free ingredients instead, like almond milk and daiya shreds. I also added my favorite herbs like thyme, oregano, and sage and it tasted VERY similar to diner soup. This is definitely going into my weekly rotation as hubby practically licked the bowl clean. Thank you for the recipe!! ❤️❤️❤️❤️
Awesome, Brittany! Thanks for the dairy-free tips, as well. Many readers can make use of that info. Have a great day.
I was thinking of making this to take camping this weekend for a nice lunch. Want to make
It and freeze it…… tboughts?
I made this tonight and it was awesome! Thank you!
Hi, Emilee… so glad you liked it. We do, too! Have a great weekend.
Have you tried freezing it? Thanks!
Amanda… I have not. We usually gobble it all up!