Midwest Garden Chowder

Name: Midwest Garden Chowder
Ingredients: 1/2 c. chopped green pepper; 1/2 c. chopped onion; 1/4 c. butter or margarine; 1 c. each diced potato, celery, cauliflower, carrot, and broccoli; 3 c. water; 3 chicken bouillon cubes or 3 tsp. bouillon granules; 1 tsp. salt; 1/4 tsp. pepper; 1/2 c. flour; 2 c. milk; 1 Tbsp. minced fresh parsley; 3 c. (12 oz.) shredded cheddar cheese

12 ingredients

7 steps

Ingredients

1/2 c. chopped green pepper
1/2 c. chopped onion
1/4 c. butter or margarine
1 c. each diced potato, celery, cauliflower, carrot, and broccoli
3 c. water
3 chicken bouillon cubes or 3 tsp. bouillon granules
1 tsp. salt
1/4 tsp. pepper
1/2 c. flour
2 c. milk
1 Tbsp. minced fresh parsley
3 c. (12 oz.) shredded cheddar cheese

Directions

1

In Dutch oven or soup kettle saute green pepper and onion in butter until tender.
2

Add vegetables, water, bouillon, salt and pepper; bring to a boil.
3

Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
4

Combine flour and milk until smooth; stir into soup.
5

Bring to a boil; cook and stir for 2 minutes.
6

Stir in cheese until melted, add parsley just before serving.
7

Yield 6-8 servings (2 quarts).

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