Ingredients
2
large russet potatoes, cut into 3/4-inch pieces (3 cups)
1
medium rutabaga or sweet potato, peeled and cut into 3/4-inch pieces (2 cups)
3
medium stalks celery, cut into 1/2-inch slices (1 1/2 cups)
1
large onion, coarsely chopped (1 cup)
4
cups water
4
teaspoons vegetable bouillon granules
2
cups any frozen vegetable blend (such as broccoli, cauliflower and carrots)
1
can (10 3/4 ounces) condensed Cheddar cheese soup
1
cup milk
1
teaspoon dried dill weed
2
cups shredded Colby or Cheddar cheese (8 ounces)
Freshly ground pepper, if desired
Preparation
Mix potatoes, rutabaga, celery, onion, water and bouillon granules in 4- to 5-quart Crock-Pot slow cooker. Cover and cook on low heat setting about 8 hours or until vegetables are tender.
Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dill weed into mixture in slow cooker.
Cover and cook about 1 hour or until vegetables are tender and chowder is hot. Serve chowder sprinkled with cheese and pepper.
