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Easy Creamy Vegetable Chowder


Units Scale
  • 3 Tbsp butter
  • 1/2 cup finely diced onion
  • 5 cups frozen vegetables, any combination just be sure they are diced small
  • 4 1/2 cups of water, divided
  • 1 1/2 cups milk
  • 1/4 cup flour
  • 3 tsp chicken bouillon
  • 1/2 tsp sage
  • 1 tsp salt
  • pepper to taste
  • 1/2 cup shredded Parmesan cheese


  1. In a soup pot, melt butter and saute onion until tender.
  2. Add in the vegetables and 2 1/2 cups of the water. Cook over medium for about 5 minutes until the vegetables are tender.
  3. In a bowl whisk the milk and flour together and add it to the pot followed by the remaining 2 cups of water along with the bouillon, sage, salt and pepper. Simmer until thick.
  4. Mix the the Parmesan cheese until melted and serve. Serves 4-5.
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