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Harvest Vegetable Chowder

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

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( 2 Ratings)

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Member Reviews ( 2 )

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 9/17/2011 6:34:19 PM REPORT ABUSE Psychopsis said:

Rating:

Very easy to make and very flavorful. I cut down water to 3 cups instead of 4, because the vegetables I had in hand were very fresh and looked like they contained a lot of moisture - glad I reduced the amount of water. I threw in 6 slices of chicken bacon, just to satisfy the carnivore in the house. Just be aware that this recipe makes a LOT OF FOOD!

This reply was: Helpful Inspiring

Posted 2/21/2010 2:42:53 PM REPORT ABUSE ammamomma said:

Rating:

cooking the white potatoes first prevents the sweet potatoes from turning to mush. But it is a pleasant change from plain potato soup, and you can put as many or as few veggies in as you want. I added red, yellow and green pepper strips to make a tasty AND pretty soup.

This reply was: Helpful Inspiring