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Photo: Ralph Anderson; Styling: Mary Lyn Hill Jenkins Photo by: Photo: Ralph Anderson; Styling: Mary Lyn Hill Jenkins

Easy Vegetable Chowder

Southern Living DECEMBER 1997

  • Yield: 6 cups

Ingredients

  • 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

Preparation

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.

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Easy Vegetable Chowder recipe

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