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Harvest Vegetable Chowder

Harvest Vegetable Chowder

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By Betty Crocker Kitchens

Updated Jul 30, 2010

Harvest Vegetable Chowder

Harvest Vegetable Chowder

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Prep Time 10 min
Total 9 hr 10 min
Servings 6
Ingredients 12

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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

Instructions

Step
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.
Step
2

Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dill weed into mixture in slow cooker.
Step
3

Cover and cook about 1 hour or until vegetables are tender and chowder is hot. Serve chowder sprinkled with cheese and pepper.

Nutrition

340 Calories

18g Total Fat

17g Protein

32g Total Carbohydrate

Nutrition Facts

Serving Size: 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

% Daily Value*:

Iron: 10%; 10%

Exchanges:

1 Starch; 3 Vegetable; 1 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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