Vegetable Chowder

Name: Vegetable Chowder
Total time: 35 min
Yield: 7 Servings
Ingredients: ¼ cup margarine; 💧 3 cups water; 🥛 1 ½ cups milk; 🌾 ½ cup all-purpose flour; 3 cubes chicken bouillon; ½ cup chopped red bell pepper; 🧅 ½ cup chopped onion; 1 cup chopped celery; 🥕 1 cup diced carrots; 1 cup fresh chopped cauliflower; 🥦 1 cup fresh chopped broccoli; 1 tablespoon chopped fresh parsley; 🧀 3 cups shredded Cheddar cheese

Cost $10, save $15

Source: Recommended by CookPal

35 Min
7 Servings
$10

Vegetable Chowder

Cost $10, save $15

Source: Recommended by CookPal

35 Min
7 Servings
$10

INGREDIENTS

Base
- ¼ cup margarine
- 💧 3 cups water
- 🥛 1 ½ cups milk
- 🌾 ½ cup all-purpose flour
- 3 cubes chicken bouillon
Vegetables
- ½ cup chopped red bell pepper
- 🧅 ½ cup chopped onion
- 1 cup chopped celery
- 🥕 1 cup diced carrots
- 1 cup fresh chopped cauliflower
- 🥦 1 cup fresh chopped broccoli
Seasoning
- 1 tablespoon chopped fresh parsley
Dairy & Protein
- 🧀 3 cups shredded Cheddar cheese

STEPS

Melt margarine in a Dutch oven or soup pot over medium-high heat. Add bell pepper and onion; cook until tender.

Add water, celery, carrots, cauliflower, broccoli, bouillon cubes, salt, and black pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 20 minutes.

Whisk milk and flour together in a bowl until smooth; stir into soup. Bring soup to a boil; cook and stir 2 minutes. Stir in parsley. Just before serving, stir in Cheddar cheese until melted.

NUTRIENTS

Per 1 serving

🔥

341

Calories

16
Protein
16
Carbs
24
Fats

💡 For a vegetarian version, use vegetable bouillon cubes instead of chicken bouillon cubes.You can blend part of the soup for a creamier texture.Substitute margarine with butter for a richer flavor.