Quick Potato Vegetable Chowder
6
servings
10 min
PREP TIME
40 min
TOTAL TIME

Ingredients

1 tablespoon Land O Lakes® Butter

1 medium (1/2 cup) onion, finely chopped

1 rib (1/2 cup) celery, finely chopped

3 tablespoons all-purpose flour

2 1/2 cups milk

2 (14-ounce) cans vegetable or chicken broth

3 cups cubed red potatoes

2 cups frozen mixed vegetables

2 teaspoons dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon coarse ground pepper

How to make

  1. STEP 1

    Melt butter in 4-quart saucepan until sizzling; add onion and celery. Cook over medium heat, stirring occasionally, 3-4 minutes or until onion is tender. Add flour; stir in milk and broth. Continue cooking, stirring constantly, 12-14 minutes or until mixture comes to a full boil.

  2. STEP 2

    Add potatoes, frozen vegetables, thyme leaves, salt and pepper. Continue cooking 8-10 minutes or until mixture comes to a full boil. Reduce heat to low. Cook, stirring occasionally, 6-8 minutes or until potatoes are fork tender.

Nutrition

180Calories
3.5Fat (mg)
15Cholesterol (mg)
970Sodium (mg)
29Carbohydrates (g)
4Dietary Fiber
7Protein (g)

Reviews

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our online community

  December 30, 2010

I made this on a cold Sunday afternoon and it turned out creamy and yummy! I had to use both frozen and fresh veggies as I did not have enough of the frozen but I dont' think it matters. I thought it called for too much salt but it turned out perfect. I used crushed frito's inplace of the bread crumbs to save time, and everyone loved it! No left overs even..

— says Ashlee
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