Vegetable Chowder
Chicken Vegetable Chowder

Vegetable Chowder 

½ cup onion, chopped 

½ cup red bell pepper, chopped 

1 cup celery, chopped 

1 cup cauliflower, chopped 

1 cup carrots, diced 

1 cup fresh broccoli, chopped 

¼ cup butter or margarine 

2 cups shredded cheddar cheese 

1 ½ cups 2% milk 

3 cups water 

3 chicken bouillon cubes 

½ cup flour 

1 Tbsp. fresh parsley, chopped 

salt and pepper to taste 

Place a large pot or Dutch oven over medium high heat and add the butter or margarine to the pot.  Add the bell peppers and onion to the butter or margarine and sauté until tender.  Add the celery, cauliflower, carrots, broccoli, water, bouillon cubes and salt and pepper to the pot.  Bring mixture to a boil, reduce heat.  Cover the pot and simmer the soup for about 20 minutes or until vegetables are tender.  In a small bowl combine the milk and flour and stir until smooth.  Stir the flour and milk mixture into the soup.  Increase the heat and bring soup to a boil.  Cook and stir the soup for about 2 minutes.  Stir in the parsley.  Stir the cheese into the soup until it has melted. 

Recipe makes 7 servings  Estimated WW Smart points 8 per serving 

Chicken Vegetable Chowder 

1 lb. boneless skinless chicken breasts, chopped 

1 red onion, diced 

1 red bell pepper, diced 

3 potatoes, diced 

3 carrots, diced 

1 16 oz. package frozen green beans 

1 Tbsp. olive oil 

3 cloves garlic, minced 

1 1 oz. package ranch dressing mix 

1 teas. crushed red pepper flakes 

8 oz. cheddar cheese 

¼ cup butter or margarine 

¼ cup flour 

2 quarts chicken broth 

salt and pepper to taste 

Heat the oil in a large pot or Dutch oven over medium heat.  Add the onion, garlic, and red bell pepper and sauté until tender.  Add the carrots, potatoes,  and chicken broth to the pot and bring this mixture to a boil.  Reduce heat to low, add the chicken to the pot, cover the pot and simmer for about 20 minutes.  Stir the ranch dressing into the soup mixture and season with salt and pepper and crushed red pepper flakes.  In a small skillet melt the butter or margarine over medium heat and stir in the flour to form a thick, golden brown roux.  Add the cheddar cheese to the soup and stir until melted.  Add the green beans to the pot.  Mix the roux from the skillet into the pot of soup to thicken.  Continue cooking the soup for about 5 minutes. 

Recipe makes 6 servings  Estimated WW Smart points 9 per serving