Summer Vegetable Chowder is perfect for the fall and harvest time! This chowder is a great way to use up some of your harvest vegetables and warm your body when the cold starts creeping in. It’s so good, you just might get your kids to eat their veggies without a fight! We originally featured this recipe on Sisters Know Best. It’s only 6 Weight Watchers smart points per serving but the ingredients make it creamy and hearty so you won’t feel like you’ve missed out on anything.
It started out as a vegetarian meal but my husband is a carnivore, so we learned it works perfectly with leftover ham or chicken or strictly as a vegetarian recipe. It takes only an hour to make, so it’s an easy fix even on the busy weekdays. Or, you can start it in your crockpot before you head out for the day and come home to a tasty chowder. The smell of this chowder will be sure to welcome you home and get your stomach growling! If you opt to make it in the crockpot, you may need to add the cornstarch thickener after you get home.
Summer Vegetable Chowder is Versatile
One of my favorite things about this recipe is that it works with just about any vegetable. Use celery, peppers, and mushrooms in this recipe to give variety. You can add them to the ingredients or replace what is already there. Sometimes I add asparagus and broccoli to mine to add some green to the color palette!
|Prep Time||15 Minutes|
|Cook Time||45 Minutes|
- 1/2 Cup Onion diced
- 2 tsp Minced Garlic
- 1 Tbsp butter
- 2 Cups Potato diced
- 2 Cups Carrots diced
- 1 1/2 Cups Vegetable or Chicken Broth (Fat Free)
- 1 Medium Zucchini diced
- 1 Medium Summer Squash diced
- 2 Large Tomatoes peeled & diced OR 1 can of diced tomatoes
- 1/2 tsp Poultry Seasoning
- 1/2 tsp Onion Powder
- 1 14 Ounce Can Fat Free Evaporated Milk
- 2 Tbsp Cornstarch
- 1 Cup Ham diced (or chicken)
- 1/2 Cup Reduced Fat Shredded Parmesan Cheese reserved
- In a large stockpot, heat butter over medium heat.
- Add in garlic, onions, carrots, and potatoes. Stirring often, cook for about 5 minutes.
- Add in the chicken broth. Cover and cook for 15 minutes. The carrots and potatoes should be soft.
- Add in corn, zucchini, tomatoes, chicken and/or ham, and seasonings (not the cornstarch.)
- Heat for another 10-15 minutes, until mixture is starting to boil.
- Lower heat and add all but 2-3 tablespoons of the evaporated milk.
- Mix in remaining evaporated milk with the cornstarch and mix until combined. Stir this into the stew.
- Let simmer for another 10 minutes.
- Sprinkle parmesan chees on top
Top off your yummy meal with some parmesan cheese and enjoy! The diet friendly meal will make your waistline happy – and your whole family will love the taste! Even our teenager likes it and requests this meal!
Did you make this recipe for dinner tonight? Let us know how it went! We love to hear from and share with our readers and fellow kitchen creatives.