Vegetable Chowder

SUBMITTED BY: RAKUSHNER PHOTO BY: YUJUAN29

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

PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 6 - 8 servings

USMETRIC

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INGREDIENTS

1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/4 cup margarine
1 cup chopped celery
1 cup cauliflower, chopped
1 cup diced carrots
1 cup fresh chopped broccoli
3 cups water
3 cubes chicken bouillon
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
3 cups shredded Cheddar cheese
salt to taste
ground black pepper to taste
1 1/2 cups milk

READ REVIEWS (128)

DIRECTIONS

In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
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.
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

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Reviewed on Jan. 20, 2004 by DAQUILA

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 flour and milk. Still tastes great and is healthier as I try to drop post holiday pounds!

18 users found this review helpful

Reviewed on Jan. 20, 2004 by KRISTEN02

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 absolutely love cheese. However, it did make it a little more like a dip and less like a soup, so I will only use 2 cups next time as other reviewers suggested. What I LOVE about this recipe is you can literally use whatever veggies and whatever cheese your family likes most. You can't mess it up! I used frozen and fresh veggies, but I think next time I will add more. I will also not simmer for 20 minutes, but only about 10 minutes until crisp tender, as the veggies get even softer when the chowder has to boil again. I look forward to experimenting with this recipe in the future as this will be a regular for us!

17 users found this review helpful

Reviewed on Jan. 19, 2004 by CURTISLEE

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 the reviewers own personal preference. If you like thick soup, as I do--by all means leave the cheese in. In my opinion, it's not overwhelming and taste great. The soup taste delicious without cheese too, so let common sense lead you to what tastes best to YOU!

14 users found this review helpful

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