ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Easy Vegetable Chowder

Photo: Ralph Anderson; Styling: Mary Lyn Hill Jenkins
Yield 6 cups


  • 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

How to Make It

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

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

  3. 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.