Harvest Vegetable Chowder

Name: Harvest Vegetable Chowder
Prep time: 10 min
Yield: 6
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

Harvest Vegetable Chowder was pinched from <a href="http://www.bettycrocker.com/recipes/harvest-vegetable-chowder/5aaf1ea5-92a3-4a1f-9248-4ce3ec4f0747" target="_blank">www.bettycrocker.com.</a>

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

INGREDIENTS

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

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1 medium rutabaga or sweet potato, peeled and cut into 3/4-inch pieces (2 cups)

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

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1 large onion, coarsely chopped (1 cup)

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4 cups water

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4 teaspoons vegetable bouillon granules

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2 cups any frozen vegetable blend (such as broccoli, cauliflower and carrots)

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1 can (10 3/4 ounces) condensed Cheddar cheese soup

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1 cup milk

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1 teaspoon dried dill weed

•

2 cups shredded Colby or Cheddar cheese (8 ounces)

•

Freshly ground pepper, if desired

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