Easy Vegetable Chowder
Cheesy and Easy, this vegetable chowder is thick and creamy and loaded with all kinds of vegetables. Use vegetable bullion to make it your new favorite vegetarian soup recipe!
Servings: 6 servings
Calories: 286kcal
Ingredients
- ¼ cup unsalted butter
- ½ cup onion chopped
- ½ cup red bell pepper chopped
- 1 cup celery chopped
- 1 cup carrots chopped
- 1 cup cauliflower chopped
- 1 cup broccoli chopped
- 4 cups water
- 3-4 teaspoons Better Than Bouillon No Chicken Base or 3 bouillon cubes
- ½ cup flour
- 1 ½ cups milk
- salt to taste
- pepper to taste
- 1 ½ cups shredded cheddar cheese
Instructions
- In a large pot, dutch oven or kettle melt the butter over medium-high heat.
- Saute the onion and pepper until tender
- Add all of the remaining vegetables, water and bouillon and bring to a boil. Add salt and pepper.
- Reduce the heat, cover and let simmer for 20 minutes, stirring occasionally, until the vegetables are tender.
- In a small bowl, combine the flour and milk until smooth and the chunks are gone.
- Pour into the pot and stir. Bring the soup back to a boil. Lower heat to medium-high and let cook for 2-3 minutes.
- Stir in the shredded cheese until it is melted.
Nutrition
Calories: 286kcal | Carbohydrates: 17g | Protein: 11g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 259mg | Potassium: 374mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4740IU | Vitamin C: 40.2mg | Calcium: 308mg | Iron: 1mg