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On a cold winter day, all I want is a warm bowl of soup . . . and this is Cheesy Vegetable Chowder Recipe is one of our family’s favorites.
Serving8
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 chicken bouillon cubes, or beef
  • 1 cup water
  • 1 cup diced celery
  • 2 cups diced potatoes
  • 1 cup diced carrot
  • 10 ounces frozen mixed vegetables, 1 package, (I usually buy the broccoli, carrot, and cauliflower combo)
  • 1 can cream of chicken soup,  (I used the 98% fat free kind)
  • 1 can milk, (once you add the cream of chicken, use that can to measure your milk)
  • 16 ounces Velveeta cheese, 1 pound, cubed (I used the 2% milk kind)

Equipment

Instructions

  • Place your bouillon cubes, water, celery, potatoes, and carrots in a large pot and bring to a boil.
  • Boil until bouillon cubes have dissolved.
  • Add your bag of frozen veggies and turn heat down to low (I usually set my burner at 3 out of 10). Place lid on top of pot and let simmer for 30-40 minutes (add water if necessary).
  • Add cream of chicken soup, milk, and Velveeta cheese.
  • Stir constantly until cheese is all melted.
  • Serve with bread bowls or warm rolls.

Notes

  • This recipe can EASILY be doubled- in fact I double it every time I make it and freeze half for another day. When you finish making it, let the soup cool down, pour into a Ziploc bag or other freezer container and store for another day! When you want to eat it, thaw it in the fridge and re-heat it on the stove top until warm (or even microwave it).

Nutrition

Calories: 235 kcal · Carbohydrates: 25 g · Protein: 15 g · Fat: 9 g · Saturated Fat: 5 g · Cholesterol: 27 mg · Sodium: 1448 mg · Potassium: 598 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 5157 IU · Vitamin C: 15 mg · Calcium: 359 mg · Iron: 1 mg
Cuisine: American
Course: Soup