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Vegetable Chowder

Reviewed: Feb. 3, 2005
This recipe ROCKS! I doubled the liquids and used a load of fresh veggies, whatever I had on hand. I eliminated the margarine (unnecessary calories) and just sauteed the onion in a generous dollop of olive oil. I also added a few cans of corn and diced potatoes to bulk it out--wonderful! I used evaporated milk and cut the amount of cheese by a third; otherwise it is just too rich. For a more full-bodied soup, try using vegetable broth or stock instead of bouillon and water. White pepper also worked nicely in this. I made a huge double batch and brought it in to work and they were licking the bowls and clamoring for more!
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