Cheese And Cauliflower Chowder Recipe

Name: Cheese And Cauliflower Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. onion, chopped; 1 1/4 c. water; 10 oz. frozen cauliflower; 1 (4 oz.) can mushrooms; 2 tsp. chicken bouillon granules; 1/2 tsp. dry mustard; 3/4 c. skim milk; 4 tsp. cornstarch; 2 c. (8 oz.) American cheese, shredded; 2 Tbsp. chopped pimento

Servings: persons

1/2 c. onion, chopped
1 1/4 c. water
10 oz. frozen cauliflower
1 (4 oz.) can mushrooms
2 tsp. chicken bouillon granules
1/2 tsp. dry mustard
3/4 c. skim milk
4 tsp. cornstarch
2 c. (8 oz.) American cheese, shredded
2 Tbsp. chopped pimento

1
In saucepan, cook onion in water until tender.
2
Add cauliflower, undrained mushrooms, bouillon granules and dry mustard.
3
Bring to a boil.
4
Reduce heat; cover and simmer the vegetable mixture about 8 minutes, or until cauliflower is just tender.
5
In screw-top jar, combine milk and cornstarch; shake well. Stir into hot vegetable mixture.
6
Cook and stir over medium heat until thickened and bubbly.
7
Stir in shredded cheese and pimento. Heat through, stirring to melt cheese.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. onion, chopped, 1 1/4 c. water, 10 oz. frozen cauliflower, 1 (4 oz.) can mushrooms, and more.

Yes, Cheese And Cauliflower Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese And Cauliflower Chowder

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