Vegetable Chowder

Cooking Recipes Catalogue
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In this recipe, a variety of fresh vegetables are cooked in chicken broth and combined with a creamy cheddar cheese mixture which is seasoned with chopped parsley and ground black pepper.

INGREDIENTS (for 7 servings):

PREPARATION:

  • 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.