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 Tbsp. margarine; 1 c. chopped green pepper; 1 c. pared sliced carrots; 1 c. pared sliced potatoes; 1 pkg. frozen peas; 5 Tbsp. flour; 2 (10 3/4 oz.) cans condensed chicken broth, undiluted; 1/4 c. finely chopped onion; 3 c. grated sharp Cheddar cheese; 2 c. milk; 1/4 tsp. salt; dash of pepper; chopped parsley; 1/2 c. croutons (optional)

Servings: persons

4 Tbsp. margarine
1 c. chopped green pepper
1 c. pared sliced carrots
1 c. pared sliced potatoes
1 pkg. frozen peas
5 Tbsp. flour
2 (10 3/4 oz.) cans condensed chicken broth, undiluted
1/4 c. finely chopped onion
3 c. grated sharp Cheddar cheese
2 c. milk
1/4 tsp. salt
dash of pepper
chopped parsley
1/2 c. croutons (optional)

1
Melt margarine in 3-quart pan, cook vegetables, covered and stirring occasionally, 20 to 25 minutes or until tender.
2
Remove from heat.
3
Stir in flour.
4
Mix well.
5
Cook 1 minute, stirring constantly.
6
Add chicken broth to vegetable mixture.
7
Bring to a boil, stirring well.
8
Gradually add cheese.
9
Cook over medium heat, stirring until cheese has melted.
10
Gradually add milk. Season with salt and pepper.
11
Bring just to a boil, but do not boil.
12
Sprinkle with parsley and serve with croutons.

1083

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 Tbsp. margarine, 1 c. chopped green pepper, 1 c. pared sliced carrots, 1 c. pared sliced potatoes, 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.

That's it — enjoy your meal!

Cheese And Vegetable Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions