• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1/2 c. chopped green pepper
  • 1/2 c. chopped onion
  • 1/4 c.butter
  • 1 c. ea. diced potato, celery, cauliflower, carrot & broccoli
  • 3 c. water
  • 3 chicken bouillon cubes
  • 1tsp. salt
  • 1/4 tsp. pepper
  • 1/2 c. flour
  • 2 c. milk
  • 1 Tb. minced fresh parsley
  • 3 c. (12 oz.) shredded cheddar cheese


  • In Dutch oven, sauté green pepper & onion in butter 'til tender. Add veg., water, bouillon, salt & pepper. Bring to a boil. Reduce heat; cover & simmer for 20 minutes or 'til veg. are tender. Combine flour & milk 'til smooth; stir into pan. Bring to a boil; cook & stir for 2 minutes. Add parsley. Just before serving, stir in cheese 'til melted.
  • Yield: 6 - 8 servings
  • Mmmm--m-m-m-m-m!!


Today it is hot, hot, hot and so soup may NOT sound like a good choice for a meal. But this recipe is truly at it's best when fresh garden veg. are available!! I make this year 'round. But NOW is the BEST time for the ultimate flavor!!

Categories: Chowder  Soup  Soup 

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