Easy Vegetable Chowder

Southern Living
Easy Vegetable ChowderRecipe
Photo: Ralph Anderson; Styling: Mary Lyn Hill Jenkins
6 cups


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11 new potatoes
2 large carrots
1 large onion
3 tablespoons olive oil
2 (10 3/4-ounce) cans condensed Cheddar cheese soup, undiluted
4 cups water
1 (1.15-ounce) envelope dry onion soup mix
1 teaspoon pepper
1/2 cup sliced green onions
Garnishes: whole or sliced green onions, shredded Cheddar cheese


Cut potatoes into 1/2-inch cubes and carrots into 1/2-inch slices; coarsely chop onion.

Sauté vegetables in hot oil in a Dutch oven until tender.

Stir together Cheddar cheese soup and next 3 ingredients until blended; add to vegetable mixture. Bring to a boil; reduce heat, and simmer 30 minutes. Stir in 1/2 cup sliced green onions just before serving. Garnish, if desired.

Created date

December 2000