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Vegetable Chowder

Customer Jenna from Washington shared her scrumptious chowder with us. This hearty and comforting chowder can be adapted using different vegetables depending on the season or what you have on hand.

  • 1 Yellow Onion medium sized
  • 1/2 cup GF All Purpose Baking Flour
  • 1-1/2 cups Milk
  • 3 cans Chicken Broth (14oz cans) or Vegetable Broth
  • 1/4 cup Unsalted Butter (1/2 stick)
  • 3 Red Potatoes medium-sized
  • 1 cup Mushrooms
  • 3 Celery medium-sized stalks
  • 2 Carrots medium-sized
  • 1 Garlic
  • 2-1/2 cups Cheddar Cheese grated


Dice the onion, garlic, carrots and celery finely. Slice the mushrooms.

Melt the butter in a saucepan. Toss in the onions and garlic and sauté until the onions start to get soft.

Toss in the mushrooms, carrots, and celery. Sauté until the second round of veggies starts to get soft.

Stir in chicken or vegetable broth and the potatoes. Bring to a boil and then reduce heat to a simmer. Let it simmer until the potatoes get soft, about 15-20 minutes.

Whisk together the milk and the flour and add to the soup. Bring the soup back to a boil and stir in the cheese a little bit at a time until melted.

Vegetable Chowder


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Products Used in this Recipe

GF All Purpose Baking Flour

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