CHEESY VEGETABLE CHOWDER RECIPE RECIPES

CHEESY VEGETABLE CHOWDER RECIPE | ALLRECIPES

Cheesy Vegetable Chowder Recipe | Allrecipes image

If you love cheese and you love vegetables, you'll love this soup!

Provided by CANDICEC56

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 quarts

Number Of Ingredients 14

Ingredients

7 cups water
9 cubes chicken bouillon, crumbled
6 potatoes, cubed
2 cloves garlic, minced
1 large white onion, chopped
1 bunch celery, chopped
3 cups chopped carrots
2 (15 ounce) cans whole kernel corn
2 (15 ounce) cans peas
2 cups chopped fresh green beans
½ cup butter
½ cup all-purpose flour
3 cups milk
1 pound processed cheese, cubed

Steps:

In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
Stir in corn, peas and green beans and continue to cook on low heat.
Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

Nutrition Facts : Calories 170.5 calories, CarbohydrateContent 21.2 g, CholesterolContent 21 mg, FatContent 7.4 g, FiberContent 3 g, ProteinContent 6.4 g, SaturatedFatContent 4.3 g, SodiumContent 810.3 mg, SugarContent 5.1 g

CHEESY VEGETABLE CHOWDER RECIPE - FOOD.COM

Cheesy Vegetable Chowder Recipe - Food.com image

I've made this recipe so many times and it is fantastic! It is easy to do and tastes soooo good! Give it a try tonight! It was the Top-Rated recipe in Southern Living Magazine 2000.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 10 Cups

Number Of Ingredients 16

Ingredients

1 medium onion, chopped
5 celery ribs, sliced
3 carrots, sliced
1 large potato, cut into 1/4-inch cubes
1 clove garlic, minced
3 1/2 cups chicken broth
1 (14 1/2 ounce) can whole kernel corn, rinsed and drained
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
2 cups milk
1 (16 ounce) loaf processed cheese, cubed
1 (2 ounce) jar diced pimientos, undrained
1 tablespoon prepared mustard
1/4 teaspoon pepper
1/8 teaspoon paprika
celery leaves

Steps:

BRING first 6 ingredients to a boil in a Dutch oven.
Cover, reduce heat, and simmer 20 minutes or until potato is tender.
Stir in corn; remove from heat.
MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
Cook, stirring constantly, 1 minute.
STIR in milk and next 5 ingredients.
Cook, stirring constantly, until cheese melts.
Gradually stir cheese mixture into vegetable mixture.
COOK over medium heat, stirring constantly, until soup is thoroughly heated.
Garnish, if desired, and serve immediately.
Makes: 2 quarts.

Nutrition Facts : Calories 327.6, FatContent 18.8, SaturatedFatContent 11.3, CholesterolContent 48.3, SodiumContent 1240.5, CarbohydrateContent 26.7, FiberContent 2.9, SugarContent 6.8, ProteinContent 15.1

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