Veggie Dumplin Chowder Recipe

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2 votes | 1950 views

I put this recipe on my web site for my daughter, Marie to make for her family, which was easier than telling her how to do it over the phone. The photo is hers and it looks like she added peas. I hate peas so I don't put them in. Traditionally this is as good ole Southern dish better known as Chicken and Dumplings, but being a vegetarian I had to omit the chicken. Marie was concerned with the lack of protein, so she also included a mock chicken product called Quorm (fake chicken strips).

Prep time:
Cook time:
Servings: 6


Cost per serving $0.31 view details


  1. Bring the water to a boil and add the veggie cubes. Then add the carrots, celery and onion. Lower the temperature to simmer and let cook for at least 15-20 minutes. Add the potatoes and peas if using and bring up the heat to a low boil. Now it’s time to roll out the biscuits. Take some flour and put on a surface large enough to roll the biscuits out, then add salt and pepper and put on a surface large enough so that you can roll the biscuits. Press biscuits in the flour and then start rolling them one at a time until thin. Slice the biscuits in strips and then cut the strips in half and add to the pot. Don’t forget the thyme, you can add that with the veggies. Allow the chowder to cook for at least 10 minutes. If it isn’t thick enough, take some of the left over seasoned flour and add some water to it in a cup and stir to get out the lumps and then dump it in the soup and stir. This is really comforting on a cold night.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 439g
Recipe makes 6 servings
Calories 177  
Calories from Fat 32 18%
Total Fat 3.58g 4%
Saturated Fat 0.79g 3%
Trans Fat 0.09g  
Cholesterol 2mg 1%
Sodium 445mg 19%
Potassium 494mg 14%
Total Carbs 26.95g 7%
Dietary Fiber 4.8g 16%
Sugars 3.69g 2%
Protein 9.85g 16%
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