Cheddared Farmhouse Chowder Photo
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:
Serving Size:
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


This recipe appears in: Chowders

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