Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.
Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.
Great recipe. To lower the calorie count I used a vegetable spray to saute instead of butter, used half of the cheese and blended 1/3 of the soup in my blender rather than thickening with the flour and milk. Still tastes great and is healthier as I try to drop post holiday pounds!Read More
I made this for dinner the other night and served it with some homemade crusty bread. The end result was good, satisfying soup - but it was very basic, so I probably won't make it again (there are other recipes out there that are better, and just as easy to make).Read More
Great recipe. To lower the calorie count I used a vegetable spray to saute instead of butter, used half of the cheese and blended 1/3 of the soup in my blender rather than thickening with the flour and milk. Still tastes great and is healthier as I try to drop post holiday pounds!
My family and I really liked this chowder~! I did follow the suggestions and used a cup more water than called for, and it was still thick, but good. I used all 3 cups cheese because we absolutely love cheese. However, it did make it a little more like a dip and less like a soup, so I will only use 2 cups next time as other reviewers suggested. What I LOVE about this recipe is you can literally use whatever veggies and whatever cheese your family likes most. You can't mess it up! I used frozen and fresh veggies, but I think next time I will add more. I will also not simmer for 20 minutes, but only about 10 minutes until crisp tender, as the veggies get even softer when the chowder has to boil again. I look forward to experimenting with this recipe in the future as this will be a regular for us!
I recommend this recipe highly. I followed other recommendations to go light on the cheese and had to add the rest of the cheese later. I'm learning to take suggestions through the context of the reviewers own personal preference. If you like thick soup, as I do--by all means leave the cheese in. In my opinion, it's not overwhelming and tastes great. The soup tastes delicious without cheese too, so let common sense lead you to what tastes best to YOU!
Really wonderful! I wondered how it could be so good, so decided to try it. I added a whole red pepper, and a whole chopped onion and a 1/2 head of chopped cabbage because I had it on hand. My secret ingedient in all soups is using a cup of juice rendered from caramelizing 10 sliced onions in the crockpot with one cube of butter for about 18 hours. I strain, and pkg the onions and the juice each in 1 cup baggies, and freeze. The onions go on meat, and the juice into soups. With this addition this chowder should go to a 10 star rating!
In my opinion I destroyed this recipe the first time I made it by mixing the cheese into the soup. At most, I suggest serving the soup with cheese sprinkled on top - I also enjoy it with no cheese at all - but there is no need to enrich the soup further by mixing in the cheese, ESPECIALLY in the quantity suggested. I love this recipe. It is easy and flexible. Don't be afraid of it if you don't think you like cauliflower, which acts to make it "potato soup-like". Do what others suggest with chicken broth. Do not overly chop up the brocoli and cauliflower. One can vary the recipe and use up vegetables one has on hand. The next day it thickens, and my mom thins it with more broth.
What a great simple nutrient dense soup! I didn't have/don't like all of the ingredients, so I just used the veggies I had on hand (2 red bell peppers, 1 orange bell pepper, 4-5 carrots-some chopped/some shaved, 1/2 a red onion, 2 broccoli crowns, about 1/2 bag of frozen white shoepeg corn, and 1 box of frozen peas) and didn't measure anything. I sauteed the onion and peppers in a dash of EVOO and 2 healthy spoons of minced garlic, then added a carton of chicken broth and the remaining veggies and simmered for about 10 minutes. I added a can of skim evaporated milk w/a dash of flour mixed in. Then, I lightly blended some of the soup w/my immersion blender and added about 2/3 a 2 cup bag of 2% shredded cheddar. Good stuff! Even Mr. LTH said "Tell them Mr. "L""T""H" like this"....
Mmmm-Mmmm good! I made it as written except I used half the amount of cheese called for.I used a can of evaporated milk for the milk part. Makes a delicious, creamy pot of soup. A keeper!
Good chowder. I didn't use any peppers because I didn't have any; also substituted soy milk instead of real milk, and reduced flour to 1/4 cup. Thanks! :)
If you like thick chowder, this is it. Very, very good. I used frozen veggies instead of chopping for hours and it was still excellent. Bacon would've been a nice addition and maybe a handful of fresh diced tomatoes to top it off. I'll definitely make this again.
This is SOOOO good!! I didn't use all the veggies that the recipe called for. I just used whatever I had on hand. I also omitted the chicken bouillon, the recipe doesn't need it anyway. Definitely a keeper!!
Increased the broth, decreased the cheese, and added chopped ham. It was awesome.
I fixed this last Thanksgiving using vegetable bouillon so that my vegetarian friends could enjoy it. I used butter and only 1/4 cup of flour, because we wanted a creamy rather than a thick chowder. I put the shredded cheese in a bowl and let folks put their own over the top when they served themselves in our buffet. Everyone liked it so much I ended up fixing it again for Christmas...and we'll definitely have it as the "keep us going till dinner" soup this Thanksgiving, too!
I have been looking for a good cheesy soup and this was it! SO good. Maybe a little to much cheese though I think that next time I will use only 2 cups.
keep veggies big, they will break down.
A thick, rich, and delicious soup. You won't miss the meat! Of course, a few tweaks: I used a 16oz bag of frozen broccoli and cauliflower along with the other fresh veggies. I added 32 oz chicken broth, and less flour, about 1/3 cup. This yeilded an incredibly thick chowder. Perfect on a cold winters day. Thank you for your submission, well done indeed!
This recipe turned out pretty well. It was a pretty "heavy" soup; I would recommend adding some lemon juice at the table, but then I put lemon juice on almost everything.
Very, very good!!! I used a frozen vegi mix of the same vegetables and it was even faster to put together. So good that our 17 y/o who has no interest in broccoli/cauliflower had 2 bowls and asked me to make more! Thank you!
At last a recipe that 'disguises' the veggies. I have a 16 year old who will only eat 3 vegetables, so when I came across this recipe I thought I'd died and gone to heaven! I made it just 'as is' EXCEPT I add more milk to thin it out and give the 'kid' a little more nutrients. After cooking it for the 2 minutes, I just added more milk until I was satisfied with the consistency. I also added all the cheese. The 'kid' needs every nutrient I can get into him. It worked! I had half a pot of the soup in the fridge and between him and a friend they had it for a late supper AND for breakfast! I had to make another batch (this time I doubled it, just to be safe) My oldest son said he liked the soup even before I added the milk mixture and cheese and my husband had 2 large bowls. Everyone loves it. So..... this one is definitely a 'KEEPER'. I hate to chop veggies but this recipe was well worth the effort and the second time I made it the chopping didn't seem so bad. Thanks for a great and easy recipe !
I love this soup! I did make a couple of changes, though. I sauteed some bacon, removed it when crisp, and used the drippings for the veggies. I also pureed the soup before adding the cheese (only 2 cups rather than 3), then crumbled the bacon into it once the cheese was melted. Yummmy!
Loved this soup, just delicious...however, I did reduce cheese to one cup and added three strips of diced bacon...really made it! A keeper.
This was a really good recipe. I don't eat carrots, so I substituted asparagus instead. You could use any veggies and it would be great. I used all the cheese, and found it to be perfect, but I really like cheesy soups. Thanks for sharing.
This soup was so good! I feel like celery does not add much, and I would have had too much left over if I'd bought the bunches my store had, so instead I just put in 2 red peppers. Confession: I definitely used WAY more than 1 C of each vegetable, I wanted a big pot of soup. I have this problem with buying vegetables in equal quantities and then realizing at home that they are like 3x what the recipe calls for. I used 3 of what my store labeled 'broccoli crowns' and only 1 cauliflower head which was kind of smallish, could've added two IMO. A medium/large onion, 2 cans of corn because I LOVE corn in soup, and 3 or 4 carrots. My fiancee requested THICK soup so I added a little more flour/milk on top of the around-3x ingredients I used and it thickened amazingly, especially the next day. HOWEVER: I did not add ANY cheese to this. I see no point. The red peppers, butter, and onions you cook at first gives this incredible, sweet aftertaste that would be totally lost with cheese IMHO. I did not triple the bouillon though and I used dried parsley instead of fresh. Never would've put broccoli and cauliflower in chowder otherwise. Thanks very much for the recipe.
Using up broccoli and cauliflower from holidays. Omitted celery, red pepper. Doubled broc., caulif., and onion. Decreased carrots to handfull for color, and substituted cheese with velveeta to be able to reheat at work. Tastes wonderful - even with all the changes. Only suggestion: decrease simmer time from 20 to 10 min or so so veggies don't turn to mush when reheating. 3/18/2007: Made again using up veggie tray from last night. Used pre-shreaded cheddar. AWFUL! The powder it was packaged with to keep shreads from sticking together kept the soup from being creamy. Gritty tasting. Should have used my own advice and gone with the velveeta!
This was very good thick and delicious. I might cut down on the cheese next time.
i couldn't believe this was so good considering how fast this was to put together; even with having to chop lots of fresh produce (used food processor). Used 2 bouillon cubes instead of 3 and a little less cheese and this tasted VERY good - even my 2 year old ate it!
This chowder is great! I used all the recommended vegetables and added peas corn and green beans proportionately because I wanted to use them up while they were fresh. I cut the cheese in half because of the calories, but it still turned out *****. Thanks.
You'll be lickin' your bowls clean! My meat junkie boyfriend even liked this! I omitted the margarine, broccoli and salt (the chicken bouillon has enough salt). I chopped 1/2 an onion in my 'mini prep' which released enough juices to saute it in along w/ 1T of EVOO. I added 1C of frozen corn, used 1% milk, only 1/3 cup of cheese and 1T of cornstarch in place of the flour, as it's only purpose is to thicken the soup. I also added 1t of red pepper flakes. This is my new favorite soup!
Delicious! I used vegetable bullion to make this vegetarian and it was a big hit. I chopped the veggies up really small - but next time I think I'll leave them a bit more "chunky" for better texture. This one's a keeper!
I doubled the recipe and cut way back on the cheese as others suggested. Instead I kept some on the side so that ewach can add it as they like. Just as good re-heated the next day.
This is another keeper! Even the kids loved it. I added sweet corn kernels and green peas and it's really great!!!
We made this as a Girl Scouts group for a dinner at a Ronald McDonald house--it is SO SO good. Very easy too, once you get the vegetables chopped. We did add one extra cup of water after the milk/flour mixture, and only 1 1/2 cups of the cheese. Really really good!
Turned out REALLY thick so ended up adding more broth to thin it, but all in all very good. Thanks for sharing.
This was an excellent recipe. I used frozen chinese vegetables that I had in the freezer so it was very quick to make. I did find it really thick so I added a little more broth and the end
Delicious! Just used 1/4 cup of flour which I added to the butter, onions and pepper to make a roux. Then substituted vegetable boullion for chicken to make it vegetarian for my picky vegetarian daughter. Only cooked vegetables 10 minutes as another reviewer recommended because we like a little crunch left, Otherwise followed directions. Creamy and delicious, very hearty. Whole family loved it. Even my carnivorous husband and son went back for seconds!
Made this recipe tonight and it was wonderful! However, did add some bacon and used the fat rendered from the bacon too so decreased the amount of margarine. Would have prefered it with half the amount of cheese but will definately make again.
Really yummy, easy and fast, a great combination! I used zucchini instead of cauliflour and some chopped fresh basil instead of parsely, also some harvarti mixed with the cheddar; all worked really well.
Never any left overs!
I would add another one cup of water to make the soup a little less dense, also I only used 2 cups of cheese instead of 3 to cut down on calories. wonderful recipy!!!
Wow! Good recipe. My husband doesn't like soup very much but he likes this soup a lot. It is very easy to make and the result is wonderful.
I have to say that this was a great change of pace from my normal bean soups. Loved the richness but even though I cut down the cheese to two cups (and I LOVE cheese), I still thought it was a little too cheesy and will use less next time. Just used the veggies I had on hand, bell pepper, onion, zucchini, summer squash and asparagus and added some dried thyme. Garnished with a sprinkle of cheese and the aspragus heads. Will definitely make again.
This is the hit! My 18month old son who usually doesn't like to eat veggie love to eat this wonderful soup! Thank you for shareing this nice and easy recipe ^_^
THIS IS A GREAT RECIPE! Rated superior by me, my husband and my 30 something son! Suggestion - if you have good eaters, I doubled this recipe and it only served the three of us, and had just enough for 3 lunches the next day. Perfect. My husband added a splash of tobasco to his and raved about it! I did use all half-n-half, and real butter, as I like real food. I used all the sharp cheddar cheese called for - not too cheesy for any of us! I also used 6c (doubled recipe)natural chicken broth instead of water and boullion cubes. (don't like the msg in bouillon). Thanks for a great recipe - just needs to be doubled for a family.
Probably one of the best cream soups I have had in ages. I made this recipe exactly as indicated except used homemade chicken broth instead of the water and bouillon cubes. Do not skimp on the cheese as some reviewers said - it is absolutely perfect and tastes like something you would have in any good restaurant. Try this and you won't be disappointed. 5 Stars for me.
Loved this chowder! Did add chicken and a little bacon. Family really enjoyed it. Well have again. Good on a cool fall night!
What a delight. I used 12 oz. bottle of Michelob Ultra and water to total 1 1/2 C. I am not a beer drinker but recipe turned out yummy. Great way to use up beer. Would NOT make the recipe w/o beer. Husband agrees (and he is not a beer drinker either). I used 2 1/2 C. of cheese. The consistancy was perfect. Can't wait for the leftovers. Will make again and again and again. Thanks.
Wow, I can't believe how well this turned out considering I didn't have a lot of the ingredients on hand. I wanted to use up a lot of veggies before they went bad, and this is an incredibly versatile recipe. I used onion, garlic, carrots, celery, & broccoli, with a box of chicken broth (4 cups), then evaporated milk, a little flour, 2c cheese, some cilantro & green onions at the end. My husband and I had thirds, my 6-yr old had seconds, and my picky 3-yr old ate some of it. This will definitely be a stand-by recipe for us. Thanks!
I gotta tell ya....yum! I have my own veggy chowder that I make often and all love, myself included!! however, this added an entire new aspect! the red pepper, the broc and caulif. just YUM! i did change the cheese up a bit and used 2 cups velvetta and one cup cheddar! its darn near perfect. thankyou so much
I loved this! I cooked 2 pieces of chopped bacon 1st, for that smokey taste, then added a splash of olive oil & sauteed my onion and then sprinkled 1/2 cup of flour to cook out any flour taste, added broth instead of water/bouillon and then tossed in my veggies & herbes de provence along with a bay leaf. Once cooked I blended 1/2 of the mixture for added creaminess, then added half & half and cheese. YUM!
really good!!! i didn't really follow the recipe, i didn't measure anything, but i used the basic idea to make a really good stew type of soup. i put corn, potatoes, green beans, and garlic. more onion. added my own spices. didn't use the flour to thicken, instead used 1 can of white beans along with soup in blender. used vegetable broth instead of chicken cubes. let it stew on low on the stove for a couple of hours. really really good!
This is absolutely fantastic. Chopping the vegetables is time consuming, but it is well worth the effort. Everyone in the house loves this.
This recipe ROCKS! I doubled the liquids and used a load of fresh veggies, whatever I had on hand. I eliminated the margarine (unnecessary calories) and just sauteed the onion in a generous dollop of olive oil. I also added a few cans of corn and diced potatoes to bulk it out--wonderful! I used evaporated milk and cut the amount of cheese by a third; otherwise it is just too rich. For a more full-bodied soup, try using vegetable broth or stock instead of bouillon and water. White pepper also worked nicely in this. I made a huge double batch and brought it in to work and they were licking the bowls and clamoring for more!
Very good hearty soup! Doubled veggies and added about 1 1/2 c. more water. I also halved the margarine and did 2 c. cheese. Delicious!
Very yummy! A big hit with the kids. I added potatoes which helped thicken the soup so the flour wasn't necessary. We have a gluten sensitivity in the family and potatoes are an easy way to make a soup gluten free. Thanks for the recipe it's become a staple for us during the winter months.
In a word... YUM!
Can't say how much I loved it! Like others mentioned, I used an immersion blender near the end to puree some of the veggies. It turned out like a chunky cream soup. Added about half the amount of cheese and couldn't believe how wonderful it was. My family went on and on about it. Restaurant quailty soup. Will definitely make many more times! Could use the same basic recipe and technique to make whatever kind of veggie soup you like: broccoli cheese, creamy cauliflower, etc. Thanks for a great addition to my recipe box!!
Great base for a creamy soup. I used onions, garlic, carrots, celery and broccoli. Left out the cheese entirely. Turned out delicious and I would definitely make it again.
This is a great recipe - it's very easy to make and the results are wonderful! My family loved this soup for dinner and it's great reheated.
One of the best recipes on here. So delicious I put it on my 6 week family menu. I followed the recipe to a tee except that I chop the veggies with a food processor until they're in coarse chunks. You can reduce the calories by sautéing the veggies in Pam, eliminating the flour/water step like previous posters and processing half the soup until pureed, putting it back in the mix and eliminating the cheese altogether. The soup is so goo it's not even needed. Do yourself a favour and try this!
Oh Wow! This is awesome. I followed the recipe exactly except I only put two cups of cheese in the soup and left the extra cup for a garnish. I also pureed the soup because I have a toddler and if she saw the veggies she would never try it. We all LOVED it.
This is a wonderful soup to serve as an appetizer. I have since added spring veggies and it's just as delicious!
Very good soup. Next time I'll throw in some bacon or pancetta for a bit of a smoky flavor. Will definately make again.
a delicious chowder! made as directed but with only 2 cups/a bag of shredded mixed cheeses and it was plenty. is a great soup as is or to add or mix favorite items. perfect thickness and texture!
This was a great soup! It went well with french bread and was plenty.
5 stars with a few changes - I added another cup water and bullion; 1 cup heavy cream instead of milk, omitted the cauliflower and celery, added 1 can green beans, and various leftover meats (half a meatloaf, half lb sausage, 6 slices bacon). Turned out delish!
This was EXCELLENT!! I forwarded the recipe on to my mother and mother-in-law and they all agreed it is wonderful.
Very good! I substited with frozen vegetables (but then I simmered for the 20 minutes and that was not necessary, my veggies were over cooked). I also used a can of beer and one cup of water. Will definately make again!
...I started out making House Fried Rice and discovered I was out of rice!? (heat must be getting to me)..so..with my veggies semi-stir fried I decided to make soup. Threw my veggies (onion, broc, carrots and celery) in a stock pot added some frozen corn and roasted red pepper and garlic and proceeded with this recipe. I didn't have to boil the veggies just brought the chicken broth to a simmer, added the milk and flour..stirred..added the parsley, lots of ground black pepper and sharp cheddar. Good soup! Served with Tomato Bruschetta. Thanks R.A...you saved the day.
This turned out really well. (I usually have bad luck w/ cream chowders.) If you are making this as 1 course of a larger meal this recipe will suffice for a small party. Double it if you are using it as a meal. Thick enough to be poured over rice or a pasta. I made this w/ 1% milk. Lowered the fat content withoout sacrificing taste.
Excellent, and could be used to make seafood. Even modified for low-fat, it's excellent.
This soup is very easy, simple, and great! For a creamy chowder soup it isn't high in fat like most others. I did make a few changes... - I used just a little bit of olive oil instead of the margarine - I added 2 extra cups of water/bouillon - I added squash, zucchini, and corn I will definitely be making this again. It was an excellent recipe for getting my little one to eat her vegetables.
This soup was great. I didn't measure my vegetables, but I roughly doubled everything but the milk/flour mixture and the cheese. Fantastic flavor! Thanks for sharing this recipe, TALL MOM!
Great soup. I made a mistake when I pureed half of it. It turned orange in color..It still tasted great though. Will make again and with a cup less cheese. Cheers!
a lot of chopping vegetables. extra mushrooms were added in place of broccoli. very filling - good for fall & winter.
A hearty husband pleaser! Thanks!
This was the best recipe ever. Even my 6 year old granddaughter liked it and she doesn't like anything vegetable. Thank You soooooo much.
This was pretty good. The only thing I changed was I used 3 cups of chicken broth added some boneless/skinless chicken and spiced it up with red pepper. Thanks, I would make this again
So yummy! I'm not one to LOVE veggies, but this soup is so delicious. I want to make it again!
This was delicious! So comforting on a cold, winter day. A few changes: added 3 cloves of garlic and 2 tablespoons of parsley.
This was fabulous! The only changes I made were to sub fresh corn for the cauliflower, and to reduce the cheese to about 2 cups. My husband asked me to add this to our regular rotation.
This was fabulous as my boyfriend said! I made a huge batch like I always do and used a hand blender and it came out perfectly! Thanks!
The kids loved this! My kids will never knowingly tough a bell pepper or onion, but ate all of this. I found this recipe when looking for something to use up a drawer full of veggies in the refrigerator; it was perfect! I didn't have any cauliflower, but lots of broccoli so I doubled it. Tossed in a clove of pressed garlic. And we only had to cook for 15 minutes (I suspect since the veggies were a week old in the fridge), but it turned out great! The only thing I might change if I make again is to add a little more spice- maybe some chili powder or an herb blend. It's a good thing it turned out well... the recipe only used up about half of the veggies, so I might make again this week!
Loved, loved, loved this chowder. Using others suggestion, I increased the water another cup and cut back on the cheese. I also added a can of corn which added some sweetness. Excellent and as stated by others I'm sure most any veggie would work...
I love this recipie. This was recpie was great. I used frozen veggies and it turned out great. I used frozen corn, brocoli, fresh carrots, fresh red peppers, etc. I love the flexibility to add whatever vegatables that you like/have available. I like to sprinkle a little bit of chedder on top when served. The next time I make, I will have this as a side dish to the Bacon Pepper Jack Chicken sandwich (on this site).
I made this a few nights ago and it was fabulous! I am glad that I read the reviews regarding the cheese. Once the flour and water is added it is already quite thick and that was even after me adding a cup more water. I did not add cheese at all except for on top when I served it and it was perfect. Even the next day...my son and I had leftovers and without the cheese being in it...before I heated it...I still added extra milk as it was very thick. I can't imagine just how thick it would be if I had added the amount of cheese it suggested. I will be making this one again and again...just as I did and it will be perfect. Oh...I did add about a half teaspoon of paprika and basil to it and I do think it added a little something. Try this one...without the amount of cheese suggested and you will love it too.
This chowder was fine restaurant quality. It would be wonderful to serve for lunch for special friends. It's good, easy, and healthy.
...A lot of chopping, but well worth the effort. My family raved about this soup and my mother, who is an excellent cook, even asked me for the recipe. I will definitely be making this again. This soup is tasty, filling and very nutritious.
I just loved this soup. Because i have to watch my vitamin K intake, I didn't use the broccoli, or caulifower. Instead I used a can of mixed veges, plus corn, green beans, and peas. Used 2 cups of half and half, and one cup of 2% milk with the flour. Turned out great.
We loved this! I changed a few things, just based on what I had on hand. First, I sauteed the onion, bell pepper with 1/3 pound of bacon until the veggies were done and the bacon was crisp. Then I threw in carrots, celery, zucchini, summer squash, cauliflower, broccoli and mushrooms. I let that simmer for about 20 minutes then mixed in the milk/flour mixture (I used half & half). Added about 1 1/2 cups of a cheddar cheese blend. The whole thing came out fantastic! Might add corn next time.
this was too thick and cheesy for me, even with using only 2 cups of cheese and an extra cup of water. next time i will use 1 cup cheese and still add even another cup of water. but it is a good base recipe -- using whatever veggies i had (red peppers, onions, broccoli, cauliflower and carrots), plus some minced garlic. i might add a can of corn and can of black beans or even some rice next time and make it super hearty.
Love it. I made it with veggie bouillon and only 2 cups of cheese, and it turned out great. I think you could use even less cheese with great results. This is a good recipe for using up all of the odds and ends of vegetables in your refrigerator.
A great baseline soup for anything you might have on hand! I used potatoes, frozen vegetables, and leftover beef kielbasa. A little less cheese, but then used some to top with. AND instead of water and bouillon, I used equivalent broth. My personal touch? A little celery seed sprinkled into the simmering broth. YUM!
Absolutely great! This turned out perfect! I used chicken stock, rather than water and then added one boullion cube. I also did not use as much cheese. I used my dad's technique of shaking the flower and milk in a small closed tupperware container, before adding it to the soup. I added a clove of garlic to the veggies while they were simmering (then removed it before adding the flower/milk) to add a little more flavor. My husband doesn't like strong onion/garlic flavors, so this is one way I sneak in a bit of garlic. This recipe made it into my recipe binder, so 5 stars for this one!
So easy to cook, yet so yummy... I actually used some frozen vegie eg: sweet corn, cos I like sweet corn. It also save some chopping times ;). I am going to get 2nd bowl...
This is much better than it looks. I did as another reviewer and omitted the flour and used my immersion blender to blend about half the soup, but leaving it chunky. I added the cup of milk, using 1/2 cream and 1/2 1% fat milk, and only 1 cup of Cheddar cheese. I also used dry parsley instead of fresh. What a great way to get your veggies!
Really good. I was somewhat surprised since it had so little seasoning. I did add garlic, but nothing else.
Very good recipe. You can practically use any veggies you have on hand. I found the chowder too thick and will cut down flour to 1/4 cup next time. Used a can of fat-free evaporated milk. Served with cheese sprinkled on top. Delish - this is going into my six-week meal plan!
Great recipe - easy, fast and nutritous! I double the recipe to have leftovers. Here's what I changed: I pureed a 15 oz. can of cannellini beans instead of using the milk/flour combo to thicken the soup (use any light colored beans - pinto, garbanzo) and also took a few ladles full of soup and pureed that. Added a bit of half & half for the creamy look/taste (maybe added 6-8 oz). You also really don't need all that much cheese - I used 2C the first time I made it and only 1C the second time (even though I doubled everything else). IT WAS AWESOME!
I added boneless, skinless chicken breasts cut into bite-size pieces to sauted pepper, onions, and chicken broth. Simmered until chicken almost done, then continued recipe.