Vegetable Chowder is so cheesy and full of fresh veggies like broccoli, carrots, celery, potatoes, and corn! Even kids will eat this veggie-packed chowder recipe.
Course Soup
Cuisine American
Keyword vegetable chowder
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 10people (1 cup each)
Calories 294kcal
Author Jessica
Ingredients
2tablespoonsbutter
1finely diced onionwhite or yellow onion
1cupfinely chopped celery
2cans (14.5 oz each)chicken broth
3cupspeeled and chopped potatoesI use red potatoes
1½cupsthinly sliced carrots
1½cupschopped broccoli(fresh broccoli not frozen)
2cans (15 oz each)corndo not drain
1can (15 oz)creamed corn
2cupsmilkwhole milk or 2%
1packet (2.6 oz)country style gravy
12ozVelveeta cubed
Instructions
In a large soup pot, over medium-high heat, add butter, onion, and celery. Stir and cook for about 5 minutes.
Add the chicken broth and peeled & chopped potatoes to the soup pot. Bring it to a boil. Once boiling, reduce heat to medium and let it cook for 15 minutes or until potatoes are easily pierced with a fork.
Add carrots, broccoli, corn, and creamed corn to the soup pot. Stir together and bring to a boil. Once boiling, reduce heat to medium and let it cook for 15 minutes. *At this point I will usually cover the pot with the lid to help everything cook faster.
In a glass measuring cup or bowl, add the contents from the gravy packet and the milk. Stir with a whisk until it's mixed well.
Add the milk and gravy mix, and cubed Velveeta cheese into the soup pot. Stir and let it cook for about 5-10 minutes until everything is combined and Velveeta is melted. * It's important to not let the Velveeta burn/boil once you add in. Turn down the heat of needed.
Serve & enjoy!
Video
Notes
Gravy : It's important to use the country style gravy because it is a white gravy. Anything else will turn your soup brown which is just not appetizing. Velveeta : Just try it! I've used 8 oz and 12 oz before in this recipe and it's fine with either. Obviously the more Velveeta the cheesier the chowder tastes. Chicken Broth : I use one can of reduced-sodium chicken broth + one can of regular chicken broth. Carrots : I use baby carrots and just thinly slice them. They're already small to begin with and there is no need to peel them.