adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Harvest Vegetable Chowder
0 Likes
Prep Time:
10 minutes
Total Time:
9 hours 10 minutes
Indulge in a rich and creamy cheddar vegetable stew - the ultimate comfort meal!
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:
  • Combine potatoes, rutabaga, celery, onion, water, and bouillon granules in a 4- to 5-quart Crock-Pot slow cooker. Cook covered on low for 8 hours until vegetables are tender.
  • Thaw frozen vegetables under cold water, then drain. Mix the vegetables, soup, milk, and dill weed into the slow cooker.
  • Simmer for about 1 hour until vegetables are tender and chowder is hot. Garnish with cheese and pepper before serving.

Similar Recipes