Straight from the Plate: Vegetable Chowder


Tessa Busby, Guest Writer

This hearty stew is filled with vegetables but also has a delicious, creamy texture. Its warmth is filling and perfect for a lazy, cold evening or for any weeknight dinner. This dish was garnished with some extra cheddar cheese and homemade paprika croutons.


  • 2 cups peeled potatoes
  • 2 cups reduced sodium chicken broth
  • 1 cup chopped carrots
  • ½ cup chopped onion
  • 1 can (14oz) cream-style corn
  • 1 can (12oz) fat-free evaporated milk
  • ¾ cup cheddar cheese
  • ½ cup shredded mushrooms
  • ¼ cup tsp pepper


In a large saucepan, combine potatoes, broth, carrots, and onion; bring to a boil. Reduce heat; simmer uncovered for 10-15 minutes or until vegetables are tender.

Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits or any preferred topping.

This recipe serves 7.