Quick Potato Vegetable Chowder

Quick Potato Vegetable Chowder
15
1 Review
This potato chowder is chock-full of vegetables.
10 min
Prep Time
40 min
Total Time
6 servings

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

Directions

  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. 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.

Recipe Tips

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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..

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