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Potato-Vegetable Chowder Recipe

Serves 8

Total Calories Per Serving: 105, Fat: 1 gram


  • 5 cups vegetable broth, or water
  • 1 cup tomato or vegetable juice
  • 1 cup peeled tomatoes, cut in small pieces
  • 1 cup carrots, chopped
  • 1 cup green beans or yellow wax beans
  • 1 cup onions, finely chopped
  • 1 cup zucchin or yellow squash, thinly sliced
  • 1 cup leek, chopped
  • 2 cups unpeeled red potatoes, diced
  • 1 cheesecloth bag of fresh herbs of choice (parsley, basil, etc)
  • 2 tsp salt


1. Bring liquid to boil in a deep soup kettle.
2. Add all vegetables and seasonings.
3. Turn down heat to simmer and partially cover the pot.
4. Simmer until vegetables are tender.
5. Serve hot with crusty whole wheat bread and a light fruit dessert.
6. Variation: Almost any vegetable but onions, tomatoes, and the potatoes can be substituted for another vegetable.
7. Don't use the cabbage family because the flavor is too radically changed.
8. Green peas and baby lima beans are a great addition, as is 1/2 cup of corn kernels.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Vegetable / Potato
Course:First Course
Special Diet:Vegetarian
Low Fat

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