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Vegetable Chowder 3 Recipe

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Ingredients
  • 1/2 cup chopped red or green pepper
  • 1/2 cup chopped onions
  • 1/4 cup butter or margarine
  • 1 cup chopped celery
  • 1 cup diced cauliflower
  • 1 cup diced carrot
  • 1 cup diced broccoli
  • 3 cups water
  • 3 chicken bouillon cubes
  • 1 teaspoon Salt
  • ground black pepper to taste
  • 1/2 cup all purpose flour
  • 1 1/2 cups milk
  • 1 tablespoon minced fresh parsley
  • 3 cups shredded cheddar cheese
Directions
In a dutch oven or large pot, sauté the peppers and onions in butter or margarine until tender. Add remaining vegetables, water, bouillon, salt and black 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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Vegetable Chowder 3 Recipe - Related Content

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Glossary Terms
vegetable bird nest Glossary Term
A vegetable bird nest is made in the same manner as a noodle bird nest. Shredded vegetables, such as carrots, potatoes, and parsnips, are placed in the bottom of a bird nest basket.
lentil vegetable soup Glossary Term
A type of dried bean soup that provides an earthy and somewhat savory flavor through the use of cooked lentils.
tomato vegetable soup Glossary Term
A combination of the traditional Tomato Soup with an array of garden vegetables that offers a strong tomato and vegetable soup-like flavor.
manhattan clam chowder Glossary Term
A variety of Clam Chowder that is made from a water and milk-based stock. Similar to other Chowders, this type of Clam Chowder is always made with tomatoes.
seafood chowder Glossary Term
A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup.
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