Garden Chowder

By dashy_65

Ingredients

• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1/4 cup butter
• 1 cup each diced potato, celery, cauliflower, carrot and broccoli
• 3 cups water
• 3 chicken bouillon cubes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 1 tablespoon minced fresh parsley
• 3 cups (12 ounces) shredded cheddar cheese

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven, saute green pepper and onion in butter until tender. Add the vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.

Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted. Yield: 6-8 servings (2 quarts).