Crockpot recipes

Harvest Vegetable Chowder

Course : Crockpot
Serves: 6

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

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.

Harvest Vegetable Chowder

Ingredients:

Preparation / Directions:

More Crockpot Recipes