Enjoy this country-style creamy stew packed with varied veggies and cheddar cheese - a delicious slow cooked dinner!
Harvest Vegetable Chowder
- Prep Time 10 min
- Total 9 hr 10 min
- Servings 6
- Ingredients 12
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
-
Step1Mix 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.
-
Step2Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dill weed into mixture in slow cooker.
-
Step3Cover 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;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved