Cheese and Vegetable Chowder Recipe

Name: Cheese and Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons margarine; ¼ cup finely chopped onion; 1 cup chopped green pepper; 1 cup pared sliced carrot; 1 cup pared diced potato; 1 (10 ounce) package frozen peas; 5 tablespoons flour; 2 (10 3/4 ounce) cans condensed chicken broth, undiluted; 3 cups grated sharp cheddar cheese (You have to use sharp cheddar...mild won't taste right); 2 cups milk; ¼ teaspoon salt; 1 dash pepper; ½ cup crouton, optional

Servings: persons

4 tablespoons margarine
¼ cup finely chopped onion
1 cup chopped green pepper
1 cup pared sliced carrot
1 cup pared diced potato
1 (10 ounce) package frozen peas
5 tablespoons flour
2 (10 3/4 ounce) cans condensed chicken broth, undiluted
3 cups grated sharp cheddar cheese (You have to use sharp cheddar...mild won't taste right)
2 cups milk
¼ teaspoon salt
1 dash pepper
½ cup crouton, optional

1
In hot margarine in 3 qt saucepan, cook vegetables, covered and stirring occasionally, 20-25 minutes, or until tender.
2
Heat must not be too high, or vegies will burn, so check often.
3
Remove from heat.
4
Stir in flour, mix well.
5
Cook 1 minute, stirring occasionally.
6
Add Chicken broth to vegetable mixture.
7
Bring to Boiling, stirring CONSTANTLY.
8
Gradually stir in cheese.
9
Cook over medium heat, stirring, until cheese has melted.
10
Gradually add milk.
11
Season with salt and pepper.
12
Bring just to boiling, but DO NOT BOIL.
13
Sprinkle with parsley, serve with croutons.
14
Makes 6 to 8 servings (that's a lie, it's more like 4 servings).
15
I like to serve with fresh, toasted, buttered bread.
16
MMMMmmmm-- homemade bread from the grocery store deli is usually good.

690

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 13 ingredients. The key ingredients include: 4 tablespoons margarine, ¼ cup finely chopped onion, 1 cup chopped green pepper, 1 cup pared sliced carrot, and more.

Yes, Cheese and Vegetable 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 Vegetable Chowder

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