Harvest Vegetable Chowder

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* Exported from MasterCook *

 

Harvest Vegetable Chowder

 

Recipe By :Betty Crocker's Crock Pot Family Meals (Special Pullout)

Serving Size : 6 Preparation Time :0:10

Categories : Betty Crocker's Slow Cooker CB Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups russet potatoes -- (2 large) cut into 3/4 " pieces

2 cups rutabaga -- peeled & cut into 3/4 " pieces or sweet

potato (1 medium rutabaga)

1 1/2 cups celery -- (3 medium stalks) cut into 1/2-inch slices

1 cup onion -- (1 large), coarsely chopped

4 cups water

4 teaspoons vegetable bouillon granules

2 cups frozen mixed vegetables

(such as broccoli, cauliflower and carrot

vegetable blends)

1 can condensed cheese soup

1 cup milk

1 teaspoon dried dill weed

8 ounces shredded colby cheese -- (2 cups) or shredded cheddar

cheese

fresh ground pepper -- if desired

 

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.

RINSE frozen vegetables with cold water to separate; drain. Stir vegetables,

soup, milk and dill weed into mixture in slow cooker.

COVER and cook about 1 hour or until vegetables are tender and chowder is hot.

Serve chowder sprinkled with cheese and pepper. Serves 6

 

S(Typed & MC formatted by):

" Helen D.(hdeacey1) Oct. 3, 2000 "

T(Cook):

" 9:00 "

 

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Per Serving (excluding unknown items): 356 Calories; 18g Fat (43.1% calories

from fat); 17g Protein; 35g Carbohydrate; 6g Dietary Fiber; 51mg Cholesterol;

643mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0

Non-Fat Milk; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0