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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: Click on the ingredient links to learn the nutritional information for all the Priscilla's Vegetable Chowder Recipe II ingredients. The serving size for any ingredient in Priscilla's Vegetable Chowder Recipe II may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
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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