Harvest Vegetable Chowder

Enjoy this country-style creamy stew packed with varied veggies and cheddar cheese - a delicious slow cooked dinner!

  • Prep Time 10 min
  • Total Time 9 hr 10 min
  • Servings 6

Ingredients

2
large russet potatoes, cut into 3/4-inch pieces (3 cups)
1
medium rutabaga or sweet potato, peeled and cut into 3/4-inch pieces (2 cups)
3
medium stalks celery, cut into 1/2-inch slices (1 1/2 cups)
1
large onion, coarsely chopped (1 cup)
4
cups water
4
teaspoons vegetable bouillon granules
2
cups any frozen vegetable blend (such as broccoli, cauliflower and carrots)
1
can (10 3/4 ounces) condensed Cheddar cheese soup
1
cup milk
1
teaspoon dried dill weed
2
cups shredded Colby or Cheddar cheese (8 ounces)
Freshly ground pepper, if desired

  • 1 Mix potatoes, rutabaga, celery, onion, water and bouillon granules in 4- to 5-quart Crock-Pot slow cooker. Cover and cook on low heat setting about 8 hours or until vegetables are tender.
  • 2 Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dill weed into mixture in slow cooker.
  • 3 Cover and cook about 1 hour or until vegetables are tender and chowder is hot. Serve chowder sprinkled with cheese and pepper.

Expert Tips

Know your appliance. A slow cooker is different than a warming pot! Slow cookers are self-contained, with the heating elements wrapping around the cooker. Warming pots have the heating element below the container. Because warming pots cannot reach a safe cooking temperature, they should not be used for slow-cooker recipes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
10g,
10%
),
Cholesterol
50mg
50%;
Sodium
1610mg
1610%;
Total Carbohydrate
32g
32%
(Dietary Fiber
4g
4%
),
Protein
17g
17%
;
% Daily Value*:
Iron
10%;
Exchanges:
1 Starch; 3 Vegetable; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.