Priscilla's Vegetable Chowder Recipe II

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filed under Soups

Priscilla's Vegetable Chowder Recipe II
  
Serving size: 1 cup
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 206 (10% DV)
Fat: 12g (18% DV)
Carbohydrates: 12g (4% DV)
Protein: 10g (20% DV)
Description: Altered for lower carb content http://www.tasteofhome.com/recipes/priscilla-s-vegetable-chowder/print
Ingredients:  Makes 12 servings (12 cups)
3  cups
 
4  cups
 
1  cup
 
2 
 
4  teaspoons
 
3  cups
 
2  tablespoons
 
4  cups
 
1  teaspoon
 
1/4  teaspoon
 
1  cup
 
4  ounces
 
1  tablespoon
 

Tip: For nutritional information on all the ingredients in Priscilla's Vegetable Chowder Recipe II just click on each ingredient name. Then adjust the serving size for any Priscilla's Vegetable Chowder Recipe II ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
In a Dutch oven, combine the parsnips, California Blend, celery, garlic, bouillon and water; simmer for 20 minutes or until vegetables are tender.
2
In a large saucepan, whisk Half & Half with Corn starch, salt & pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes until heated through. Stir in cheese just until melted. Yield: 12 servings (3 quarts).
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