My husband's grandmother passed this recipe on to us, and it's just wonderful&mdash;especially with a basket of warm, fresh bread on the side. This soup freezes well. &mdash;Wendy Wilkins, Prattville, Alabama


Carrot Chowder

beef,

celery

onion

green pepper

carrots

(32 ounces) tomato juice

each) condensed cream of celery soup, undiluted

water

garlic salt

marjoram

sugar

salt

Monterey Jack cheese

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.

I made this chowder the first time today sans the green pepper which gives me indigestion and the cheese.  It's a nice starter.  The wife liked it as is, but the daughter and I thought it was a bit on the bland side.  Next time I'll add 6-8 cloves of garlic, remove the garlic salt since it was a bit salty to me, and add some pepper.  On a side note, I would have rated this recipe a 4.5, but it wouldn't let me.

I've been making this for years instead of using cream of anything...I use yogurt. It makes a nice creamy base.

You should of seen the look on my husband's face when I told him it was carrot soup.  Yes, he likes carrots, but maybe not the main ingredient. He was pleasantly surprised and I will make again.  Doesn't need the cheese on top!

I agree with other reviewers, there is a disconnect between picture, nutritional information, and recipe. That said, I have this recipe simmering now. It smells and tastes delish!  The only change I made was to use a “Cream Of” dry mix with water, chicken bouillon and a teaspoon of celery salt - rather than the cream of celery soup that the recipe calls for. (I try to avoid anything from a can.). But, I would highly recommend the recipe!  Can’t wait for dinner tonight!

Love Love Love this recipie! I like to make with left over beef roast instead and to save time you can use frozen shredded carrots from the store.

I found this recipe in a TOH Halloween book. I have been making it for years and find that it is always easy, delicious and perfect for a cool autumn day. I made it just as is and will continue to keep it in my homemade soup collection.

carrot chowder

Prep Time: 20 minutes

Cook Time: 60 minutes

Total: 1 hours, 20 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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