EASY VEGETABLE CHOWDER: Butter With a Side of Bread

There’s nothing better than a bowl of hot soup during these cold winter months. I especially love a homemade soup that comes together quickly. This meatless soup is easy, delicious and can be adapted to whatever vegetables you happen to have on hand.

Easy Vegetable Chowder
Adapted from the I Do Cookbook {One of my favorite cookbooks!}

  • 5 cups chopped/ diced vegetables***
  • 1/2 cup diced onion
  • 3 TBSP butter
  • 4 1/2 cups water
  • 3 tsp chicken or vegetable bouillon {or use chicken or vegetable broth in place of water + bouillon}
  • 1 1/2 cups milk or a 12 oz can of evaporated milk
  • 1/4 cup flour
  • 1 tsp sage
  • dash of all seasoning (any basic herb-blend all-purpose seasoning will be good)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup Parmesan cheese

***{I used 4 cups small fresh broccoli florets and 1 cup carrots- but you can change this accordingly, as long as the vegetables are cut small and measure out to be 5 cups. Celery, peas and corn are other great options. Even though corn isn’t a veggie, it’s still good in this soup!}

Melt butter in a large saucepan. Add onion, all 5 cups of vegetables and half the broth or water. Cover and cook on medium heat for about 10-12 minutes, until vegetables are soft. Whisk in flour.

Whisk milk, bouillon (if you’re using it), and seasonings together. Stir into vegetables. Add remaining broth/ water.

Simmer for 15-20 minutes. Stir in cheese right before serving~ heating just until it’s melted.

If you like your chowder a bit thicker, you can add in 2-3 TBSP instant mashed potato flakes. Whisk them into the soup about 10 minutes into the simmer.


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EASY VEGETABLE CHOWDER: Butter With a Side of Bread

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  1. This soup looks and sounds delicious!! I wish I had a big pot of it now, on this freezing cold day! I&#39;ll have to Pin it:)<br />Blessings,<br />Leslie

  2. This was FABULOUS!!!! A great meal for Meatless Monday. 🙂 I left out the sage because my family isn&#39;t a fan of it – I added some onion powder instead. Yummy! Can&#39;t wait for the leftovers.

  3. I tried this soup and it was to me absolutely wonderful….I used frozen vegetables and did not cook it quiet as long. I do love these type recipes

  4. i make this soup almost once a week. I use california vegetables frozen in the bag. I make a roux with the butter and flour then add the onion then broth and veggies. lastly I put in the evaporated milk. it is so good! Thanks for the staple.

  5. I just made this vegan and gluten free by using unsweetened soymilk and gluten free flour, with no parmesan. I used broccoli, carrots and corn. This is an awesome recipe! Thanks!