Harvest Vegetable Chowder

 

2

large russet potatoes, cut into 3/4-inch pieces (3 cups)

1

medium rutabaga or sweet potato, peeled, 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

1

teaspoon vegetable bouillon granules

2

cups any frozen vegetable blend (such as broccoli, cauliflower and carrots), thawed

1

can (10 3/4 oz) condensed Cheddar cheese soup

1

cup fat-free (skim) milk

1

teaspoon dried dill weed

3/4

cup shredded reduced-fat sharp Cheddar cheese (3 oz)

Freshly ground pepper, if desired

• 1 Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, rutabaga, celery, onion, water and bouillon granules.
• 2 Cover; cook on Low heat setting 8 hours.
• 3 Stir in vegetable blend, soup, milk and dill weed. Cover; cook on Low heat setting 1 hour longer or until vegetables are tender and chowder is hot. Sprinkle each serving with cheese and pepper.