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Garden Vegetable Chowder

 Garden Vegetable Chowder
"This creamy blend is chock-full of savory ingredients straight from the garden," reports Darlene Markel of Sublimity, Oregon.
6-8 ServingsPrep: 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 whole milk
  • 1 tablespoon minced fresh parsley
  • 3 cups (12 ounces) shredded cheddar cheese

Directions

  • In a Dutch oven, saute green pepper and onion in butter until tender.
  • Add the 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 parsley. Just before serving, stir
  • in cheese until melted. Yield: 6-8 servings (2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 308 calories,

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Garden Vegetable Chowder (continued)

Nutritional Facts: 20 g fat (14 g saturated fat), 69 mg cholesterol, 1,083 mg sodium, 19 g carbohydrate, 2 g fiber, 14 g protein.