HARVEST VEGETABLE CHOWDER

Harvest Vegetable Chowder image

Enjoy this country-style creamy stew packed with varied veggies and cheddar cheese - a delicious slow cooked dinner!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h10m

Yield 6

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 50 mg, Fat 2, Fiber 4 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1610 mg