Midwest Garden Chowder
Ingredients
- 1/2 c. chopped green pepper ⓘ
- 1/2 c. chopped onion ⓘ
- 1/4 c. butter or margarine ⓘ
- 1 c. each diced potato, celery, cauliflower, carrot, and broccoli ⓘ
- 3 c. water ⓘ
- 3 chicken bouillon cubes or 3 tsp. bouillon granules ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1/2 c. flour ⓘ
- 2 c. milk ⓘ
- 1 Tbsp. minced fresh parsley ⓘ
- 3 c. (12 oz.) shredded cheddar cheese ⓘ
Instructions
- In 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 vegetables are tender.
- Combine flour and milk until smooth; stir into soup.
- Bring to a boil; cook and stir for 2 minutes.
- Stir in cheese until melted, add parsley just before serving.
- Yield 6-8 servings (2 quarts).
Nutrition & Diet Analysis (per serving)
857
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).