Harvest Vegetable Chowder

Harvest Vegetable Chowder

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

Prep Time

10

Minutes

Total Time

9:10

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
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:

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