Try this Carrot Chowder recipe, or contribute your own.
Suggest a better descriptionCarrot Chowder
Prep: 20 min.
Cook: 1 hour
Makes 10 servings (2-1/2 quart)
Updated: Jul. 20, 2022
My husband's grandmother passed this recipe on to us, and it's just wonderful—especially with a basket of warm, fresh bread on the side. This soup freezes well. —Wendy Wilkins, Prattville, Alabama
Ingredients
1 pound ground beef, browned and drained
1/2 cup chopped celery
1/2 cup chopped onion
1 cup chopped green pepper
2-1/2 cups grated carrots
1 can (32 ounces) tomato juice
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1-1/2 cups water
1/2 teaspoon garlic salt
1/2 teaspoon dried marjoram
1 teaspoon sugar
1/2 teaspoon salt
Shredded Monterey Jack cheese
Directions
In a Dutch oven, combine all ingredients except the cheese. Bring to a boil; reduce heat and simmer, uncovered, about 1 hour or until the vegetables are tender. Sprinkle each serving with cheese.
Nutrition Facts
1 cup: 130 calories, 5g fat (2g saturated fat), 23mg cholesterol, 803mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 10g protein.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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