Garden Vegetable Chowder

Name: Garden Vegetable Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings (2 quarts).
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

18 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 20 min.

Makes

8 servings (2 quarts)

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

Garden Vegetable Chowder Recipe photo by Taste of Home

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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

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.

Nutrition Facts

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

Garden Vegetable Chowder

Total Time

Makes

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Ingredients

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