Vegetable Chowder


Red bell pepper 1/2 cup chopped

Onion  1/2 cup chopped

Margarine  1/4 cup

Celery  1 cup chopped

Cauliflower  1 cup  chopped

Carrots 1 cup diced

Broccoli 1 cup fresh chopped

Water 3 cups

All-purpose flour  1/2 cup

Fresh parsley    1 tablespoon chopped

Cheddar cheese 3 cups shredded

Salt to taste

Ground black pepper to taste

Chicken bouillon  3 cubes

Milk  1 1/2 cups


In a soup kettle, sauté 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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