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Vegetable Chowder




Source of Recipe


Cindy Sanchez MomsMenu.com


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
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 soup kettle, saut?he 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.

Serves 6 - 8