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Garden Chowder Recipe

Photo by: Taste of Home

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"This creamy blend is chock-full of savory ingredients straight from the garden," reports Darlene Markel of Sublimity, Oregon.

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6-8 Servings
Prep: 15 min. Cook: 20 min.

Ingredients

1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, celery, cauliflower, carrot and broccoli
3 cups water
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 cups milk
1 tablespoon minced fresh parsley
3 cups (12 ounces) shredded cheddar cheese

Directions

In a Dutch oven or soup kettle, saute green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted. Yield: 6-8 servings (2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 308 calories, 20 g fat (14 g saturated fat), 69 mg cholesterol, 1,083 mg sodium, 19 g carbohydrate, 2 g fiber, 14 g protein.

Garden Chowder published in Taste of Home June/July 1998, p53

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Reviews for Garden Chowder (1)

Garden Chowder

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Reviewed on Oct. 07, 2008 by penoll

This soup is excellent. I made it tonight and it turned out perfect and so tasty. A wonderful comfort food. Didn't have broccoli but used 2 kinds of cauliflower, didn't miss the broccoli

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Garden Chowder Recipe

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Ingredients