2 lg. russet potatoes (3C.)
2 medium rutabaga or sweet potato, peeled and cut into 3/4-inch pieces (2C)
3 med. stalks celery, cut into 1/2-inch slices (1-1/2C)
1 large onion, coarsely chopped (1 C.)
4 C. water
4 t. vegetable bouillon granules
2 C. frozen vegetable blend
1 (10-3/4oz) can condensed cheddar cheese soup
1 c. milk
1 t. dried dillweed
2 C. shredded Colby or Cheddar cheese
freshly ground pepper, to taste
1. Mix first 6 ingredients in a slow cooker. Cover and cook on low heat about 8 hours or until vegetables are tender.
2. Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dillweed into slow cooker.
3. Cover and cook about 1 hour or until vegetables are tender and chowder is hot. Serve sprinkled with cheese and pepper.
6 servings: 340 calories, 18g fat, 1610mg sodium, 32g carbs, 17g protein