Vegetable Chowder

In this recipe, a variety of fresh vegetables are cooked in chicken broth and combined with a creamy cheddar cheese mixture which is seasoned with chopped parsley and ground black pepper.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 341 Calories

Ingredients

• 1 ½ cups milk
• ½ cup all-purpose flour
• ¼ cup margarine
• salt to taste
• 3 cups water
• ½ cup chopped onion
• 1 cup chopped celery
• ground black pepper to taste
• 1 cup diced carrots
• 1 tablespoon chopped fresh parsley
• 3 cubes chicken bouillon
• 3 cups shredded Cheddar cheese
• 1 cup cauliflower, chopped
• ½ cup chopped red bell pepper
• 1 cup fresh chopped broccoli

Recipe Instructions

Step 1

In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.

Step 2

Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.

Step 3

Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.