Cheesy Vegetable Chowder

Name: Cheesy Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter; 1 medium onion, chopped; 1/3 c. flour; 2 c. milk; 1 (10 3/4 oz.) can chicken broth; 8 oz. pasteurized process cheese spread; 1/4 tsp. Tabasco, if desired; 1/4 tsp. pepper; 1 (16 oz.) can mixed vegetables, drained; 2 Tbsp. chopped parsley

Eats Now Editorial Team · 534 kcal · Soups & Stews

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Cheesy Vegetable Chowder – a delicious recipe with butter, onion, flour, milk, chicken broth, Tabasco. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1/4 c. butter
1 medium onion, chopped
1/3 c. flour
2 c. milk
1 (10 3/4 oz.) can chicken broth
8 oz. pasteurized process cheese spread
1/4 tsp. Tabasco, if desired
1/4 tsp. pepper
1 (16 oz.) can mixed vegetables, drained
2 Tbsp. chopped parsley

1
Melt butter in large pan.
2
Add onion and cook until tender. Add flour, whisk.
3
Cook 1 minute on low heat, stirring.
4
Add milk and chicken broth.
5
Cook on medium heat, stirring until thickened. Add cheese and seasonings, stirring until cheese is melted.
6
Add vegetables and parsley.
7
Reduce heat and cook until heated.
8
Do not boil.

534

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1/4 c. butter, 1 medium onion, chopped, 1/3 c. flour, 2 c. milk, and more.

Yes, Cheesy 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.

Quick Info

Servings
4 servings
Calories
534 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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