Veggie Chowder Soup

  • By Lainey Shell White

Try some of this delicious soup on a cold day from Recipes from Our Front Porch, the Hemlock Inn's cookbook.

velveeta 700 web


  • 2 small potatoes, chopped
  • 1 small onion, chopped
  • 4 tablespoons butter
  • 1-2 stems broccoli, chopped
  • 1 (12-ounce) can evaporated milk
  • 1 (16-ounce) block cheese, chopped
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 (10.75 ounce) can cream of chicken soup
  • 4 cups (approximately) whole milk
  • 1 (15 ounce) can whole corn
  • 1 (4 ounce) jar diced pimentos

Saute potatoes and onion in butter. Add broccoli. Meanwhile, microwave evaporated milk and cheese 1 minute at a time. Stir after every minute until no lumps (about 4-5 minutes). To potatoes, onion and broccoli, add the remaining ingredients except cheese mixture. Warm thoroughly and add cheese mixture.

Yield: 12 servings

Author’s note: This is great to make in an electric cooking pot. We use Velveeta cheese product.

Recipes from Our Front Porch CookbookOrder a copy
To purchase Recipes from Our Front Porch, the Hemlock Inn’s cookbook, call (828) 488-2885.

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