Harvest Vegetable Chowder

Course : Crockpot
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 large russet potatoes cut into 3/4 inch pieces
1 medium rutabaga or sweet potato peeled and cut into 3/4 inch pieces
2 pieces celery chopped
1 medium onions chopped
4 cups water
4 teaspoons vegetable bouillon granules
2 cups any frozen vegetable blend
10 3/4 ounces Cheddar cheese soup
1 cup milk
1 teaspoon dried dill weed
2 cups Colby or Cheddar cheese shredded
1/4 teaspoon pepper Freshly ground

Preparation / Directions:

Mix potatoes, rutabaga, celery, onion, water and bouillon granules in 5 quart crockpot. Cover and cook on low heat 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 crockpot. Cover and cook 1 hour or until vegetables are tender and soup is hot. Sprinkle with cheese and pepper.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Crockpot Recipes