Vegetable Chowder

Vegetable Chowder

193
TALL MOM 4

"Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight."

Ingredients

50 m {{adjustedServings}} servings 341 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
  2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  3. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.
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Reviews

193
  1. 262 Ratings

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Great recipe. To lower the calorie count I used a vegetable spray to saute instead of butter, used half of the cheese and blended 1/3 of the soup in my blender rather than thickening with the f...

My family and I really liked this chowder~! I did follow the suggestions and used a cup more water than called for, and it was still thick, but good. I used all 3 cups cheese because we absolu...

I recommend this recipe highly. I followed other recommendations to go light on the cheese and had to add the rest of the cheese later. I'm learning to take suggestions through the context of ...