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Harvest Vegetable Chowder

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Harvest Vegetable Chowder
  • Prep 10 min
  • Total 9 hr 10 min
  • Servings 6
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Enjoy this country-style creamy stew packed with varied veggies and cheddar cheese - a delicious slow cooked dinner!
Updated Jul 30, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

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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