Cheddared Farmhouse Chowder the Editors of Publications International, Ltd.
Cheddared Farmhouse Chowder
Makes 5 servings
|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|
|3/4||cup (3 ounces) reduced-fat sharp Cheddar cheese, shredded|
- 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.
|Calories from Fat||19 %|
|Total Fat||6 g|
|Saturated Fat||3 g|
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