Garden Vegetable Chowder

Total Time

Prep: 15 min. Cook: 20 min.

Makes

8 servings (2 quarts)

Updated: Sep. 30, 2022
This creamy blend is chock-full of savory ingredients straight from the garden. —Darlene Brenden, Salem, Oregon

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 shredded cheddar cheese

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 cup: 308 calories, 20g fat (14g saturated fat), 69mg cholesterol, 1083mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 14g protein.