Vegetable Chowder 3 Recipe

  • 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
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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