Mixed Vegetable Chowder


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A thick hearty collection of vegetables.

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  • 2 pieces bacon
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 large ripe tomatoes, pealed and chopped
  • 2 potatoes
  • 1 C. frozen corn
  • 6 C. chicken stock
  • 4 Tbs. butter
  • 6 Tbs. flour
  • 1 C. heavy cream
  • salt and pepper

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In a heavy soup pot, sauté bacon until crisp. Add onion and cook until tender. Add carrots, celery, tomatoes, potatoes and corn with stock and cook until tender, about 30 minutes. In a separate pan, melt butter and add flour. Cook 2 minutes without browning. Add to the soup and whisk until smooth. Mix in cream and season with salt and pepper.

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