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Cheddared Farmhouse Chowder


Cheddared Farmhouse Chowder

Cheddared Farmhouse Chowder

Yield

Makes 5 servings

Ingredients

1 can (10-1/2 ounces) condensed reduced-fat cream of mushroom soup
1-1/2 cups fat-free milk or evaporated skimmed milk
1 bag (16 ounces) frozen corn, carrots and broccoli, thawed
2 medium baking potatoes, cut into 1/2-inch cubes
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (optional)
1/2 cup frozen peas, thawed
1/4 teaspoon salt
3/4 cup (3 ounces) reduced-fat sharp Cheddar cheese, shredded

Preparation

  1. Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.
  2. Add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired. Return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently. Remove from heat, stir in peas and salt. Let stand 5 minutes to absorb flavors. Ladle equal amounts into soup bowls. Top each with about 2-1/2 tablespoons shredded cheese.

Nutritional Information

Sodium 577 mg
Protein 12 g
Fiber 5 g
Carbohydrate 43 g
Cholesterol 18 mg
Saturated Fat 3 g
Total Fat 6 g
Calories from Fat 19 %
Calories 266

Dietary Exchange

Fat 1
Starch 3

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