Vegetable Chowder recipe

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Ingredients

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

Nutrition Info

341.3 calories
carbohydrate: 16 g
cholesterol: 55.3 mg
fat: 23.9 g
fiber: 2.1 g
protein: 16.3 g
saturatedFat: 12.1 g
servingSize: -
sodium: 927.1 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

Recipe Yield

6 - 8 servings

Recipe Note

Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.

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