This is a hearty creamy vegetable soup that has been a favorite in our family for many years! It is a perfect meal for a cold winter evening and a great way to use those seasonal winter vegetables! You can mix and match the vegis as to what you may have on hand. This recipe was formally published here but has been revised and updated. A wonderful accompaniment to soaked spelt biscuits (which you can also make with any variety of flour) topped with butter and honey! Yum!
1/2 chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, celery, cauliflower, carrot and broccoli
3 cups water
3 chicken bouillon cubes (or just 3 cups of chicken broth to replace water and bouillon)
1 teaspoon salt
3 garlic cloves or 1-2 tsp of garlic powder
1/4 teaspoon pepper
1/2 cup flour or arrowroot powder
2 cups milk
1 Tbls minced fresh parsley
1/8-1/4 tsp of each the following spices: paprika, coriander, ground mustard (increase as desired)
2-3 cups shredded cheddar cheese (can be adjusted as desired, as I rarely use more than 2 cups of cheese)
In a Dutch oven or large pot, saute green pepper, onion and butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Allow to thicken at a low temperature. Add the parsley and other spices. Just before serving, stir in the cheese until melted. Yield: 6-8 servings. This chowder freezes very well also! Just allow room for expansion.