Dinner

Vegetable Chowder is for Dinner.

Vegetable Chowder takes 55 minutes to prepare.

Vegetable Chowder takes 10 minutes to cook.

Vegetable Chowder makes 8 servings.

The ingredients for Vegetable Chowder are:

1/2 Cup Red Bell Pepper
1/2 Cup Chopped Onion
2 Jalapeno Peppers, Seeded & Sliced
3 T Olive Oil
1 Cup Chopped Celery
2Cups Cauliflower, bite sized pieces
1 Cup Diced Carrots
2 Cups Broccoli, bite sized pieces
46 Oz Chicken Broth
1/3 Cup All-Purpose Flour
1 1/2 Cup Nonfat Milk
1 T. Chopped Fresh Parsley
2 Cups Shredded Cheddar Cheese
Salt to Taste
Pepper to Taste
Crushed Red Pepper (optional)

Here is how you make Vegetable Chowder:

Makes 8 1.5 cup servingsYou can make this recipe in less time by substituting frozen vegetables. I have used frozen onion, bell pepper, broccoli, and cauliflower to make this in 40 minutes or less.In large pot, saute the peppers and onion in olive oil until tender.Add remaining vegetables, broth, salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes. Combine flour and milk in a separate bowl till smooth. Stir into the vegetable mixture.Bring the soup to a boil, stirring for two minutes.Just before serving, stir in parsley and cheese.For extra spiciness, sprinkle with red pepper flakes.Number of Servings: 8Recipe submitted by SparkPeople user LOOK@LOVE.

The nutritional information for Vegetable Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 254.2

• Total Fat: 16.1 g
• Cholesterol: 31.8 mg
• Sodium: 1,012.4 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 2.1 g
• Protein: 16.2 g

The dietary needs meet for Vegetable Chowder is Vegetarian