Creamy Cheddar Vegetable Chowder

Name: Creamy Cheddar Vegetable Chowder
Total time: 45 min
Yield: 2
Ingredients: 0.5 cup chopped red bell pepper; 0.5 cup chopped onion; 0.25 cup margarine; 3 cups water; 1 cup chopped celery; 1 cup diced carrots; 1 cup cauliflower, chopped; 1 cup fresh chopped broccoli; 3 cubes chicken bouillon; salt to taste; ground black pepper to taste; 1.5 cups milk; 0.5 cup all-purpose flour; 1 tablespoon chopped fresh parsley; 3 cups shredded Cheddar cheese

A comforting chowder filled with an array of veggies, cooked in a savory broth and enriched with a creamy cheddar cheese mixture, seasoned with fresh parsley.

Recipe Info

Prep Time

45 min

Difficulty

Easy

Servings

Nutrition

calories341calories

carbohydrates16g

fat24g

protein16g

Dinner Soup American

Ingredients

0.5 cup chopped red bell pepper

0.5 cup chopped onion

0.25 cup margarine

3 cups water

1 cup chopped celery

1 cup diced carrots

1 cup cauliflower, chopped

1 cup fresh chopped broccoli

3 cubes chicken bouillon

salt to taste

ground black pepper to taste

1.5 cups milk

0.5 cup all-purpose flour

1 tablespoon chopped fresh parsley

3 cups shredded Cheddar cheese

Directions

Sauté the red bell pepper and onion in margarine in a Dutch oven or soup pot until tender.

Add water, celery, carrots, cauliflower, broccoli, bouillon cubes, salt, and black pepper. Bring to a boil, then reduce heat and let it simmer, covered, for about 20 minutes until the vegetables are tender.

In a bowl, whisk together milk and flour until smooth. Stir this mixture into the soup. Bring the soup to a boil and cook, stirring for 2 more minutes. Stir in parsley.

Just before serving, stir in shredded cheddar cheese until melted.