TLC Cooking "Cheddared Farmhouse Chowder"

Cheddared Farmhouse Chowder

Cheddared Farmhouse Chowder

YIELD Makes 5 servings
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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:

Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.
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.

This recipe appears in: Chowders

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Fat	1
Starch	3

Learn how to prepare all kinds of stews that can warm up even the coldest day or night.

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