Vegetable Chowder recipe
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- 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 caloriescarbohydrate: 16 gcholesterol: 55.3 mgfat: 23.9 gfiber: 2.1 gprotein: 16.3 gsaturatedFat: 12.1 gservingSize: -sodium: 927.1 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Vegetable Chowder
Directions
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In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
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.
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.