Cheesy Vegetable Chowder

Cheesy Vegetable Chowder

In this recipe:

based on 2 reviews
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5 min.
15 min.
4 Servings

Cheesy Vegetable Chowder is a perfect blend of rich Welsh Rarebit and creamy potato soup that is quick-to-fix. This delicious chowder is great by itself or as part of a hearty winter meal.


  • 3 tablespoons butter or margarine
  • 1/3 cup sliced celery
  • 1/3 cup chopped green onions
  • 1 package (10-oz.) STOUFFER'S Welsh Rarebit, defrosted according to package directions
  • 1 can (10.75-oz.) condensed cream of potato soup
  • 1 1/2 cups milk
  • 1 1/2 cups frozen corn
  • 1/3 cup frozen peas
  • 1 tablespoon real bacon bits
  • 1/4 teaspoon red pepper sauce
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MELT butter in large skillet. Add celery and onion; cook for 5 minutes. Add Welsh rarebit, soup, milk, corn, peas, bacon bits and red pepper sauce. Bring to a boil; reduce heat to low. Cook for 10 minutes.

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I LOVE this recipe. The only thing I do different is add fresh garlic and add potatoes o'brian (pre cut cubed in the freezer section) to make it a bit more chuncky. I usually double the recipe and my husband and I finish the leftovers the next day. Very simple, probably one of the best soups I have ever had!

- Jenny from Fife,WA

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I wanted to make/try this soup but had a hard time finding the Rarebit. I decided that I would improvise. I used regular cheese and added 1/2 cup beer, 1/4 teaspoon dry mustard and a 1/4 teaspoon worcestershire sauce. I mixed them first then followed the directions. The only thing I had a problem with was a little burning on the bottom of the pan but other than that a very tasty soup. I would recommend it to anyone. It was easy and very tasty.

- Amy from Milwaukee, WI

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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