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California Chowder

This is one of my all time favorite comfort foods.  Only the calories keep me from making it more often.  It does take a little bit of time, but well worth it.  This recipe makes a big batch, but the leftovers are ohhh so good!!

California Chowder
1 med onion, diced
1 1/2 cups celery, sliced
5 cups potatoes, peeled and diced
3 cups broccoli, chopped
5 cups carrots
3 cups cauliflower (optional)
Place veggies in a large stock pot and add enough water to cover the veggies.  Cook until tender, about 20 minutes.
In a separate pan:
3/4 cup butter
3/4 cup flour
2 cans evaporated milk
1 1/2 tsp salt.
Melt butter and mix in flour until smooth.  Add milk and salt. Cook until thick and bubbly. Pour mixture into veggie and water. Stir until smooth.
1 1/2 Tbsp. vinegar
1 (12 oz.) Velveeta Cheese
salt and pepper to taste
Stir until smooth. Serve with French bread and or crackers.

*I substituted 3 cups milk for the evaporated milk this time.  It turned out just fine.
I also used 2 cups carrots and 3 cups cauliflower, because my hubby doesn't like cooked carrots.  So I try to get a few in anyway, just not overdue it for him.


  1. This sounds absolutely delicious! My lovey is a big fan of vegetables plus cheese in soup. I think I may make this for her some time soon. When I do, I'll let you know how it went.

    Ugly Soup: Adventures in At Hand Cooking

  2. We try all kinds of veggie soups. This one sounds even better for the cheese. Thanks for sharing this with us.

  3. Hi. I love your recipes and wanted to thank you for commenting on my blog. You are the first person that I don't know that made a comment so I really got excited to receive it. Ill check back on your blog, lots of my kind of info on here. Thanks again.


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