Recipe finder
Veggie Cheese Chowder
- Yield: 6 to 8 main-dish servings
- Prep 25 mins
- Cook 15 mins
Ingredients
-
2
tablespoons
butter or margarine
-
1
medium
onion, chopped
-
1
medium
green or red sweet pepper, chopped
-
2
stalks
celery, sliced
-
2
cups
whole milk or light cream
-
1
15 -
ounce can
cream-style corn
-
1
14 -
ounce can
vegetable broth
-
1
10 3/4 -
ounce can
condensed nacho fiesta cheese soup
-
8
ounces
pasteurized prepared cheese product with jalapeno peppers, cut up, or 1 cup jarred cheese dip (with salsa con queso)
-
1
cup
shredded sharp cheddar cheese (4 oz.)
-
3/4
teaspoon
dried oregano, crushed
-
1/4
teaspoon
ground black pepper
Directions
- In a large saucepan, melt butter over medium heat. Add onion, green pepper and celery; cook until vegetables are tender. Stir in milk, corn, broth, soup, cheese product, shredded cheese, oregano and black pepper.
- Cook, uncovered, over medium heat about 15 minutes, or until mixture is almost simmering (do not boil), stirring occasionally. Makes 6 to 8 main-dish servings.
Nutrition Facts
(Veggie Cheese Chowder)
sugar (g) 12, vit. A (IU) 1263, cal. (kcal) 393, vit. C (mg) 21, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, sodium (mg) 1581, Pyridoxine (Vit. B6) (mg) 0, Potassium (mg) 437, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 1, calcium (mg) 424, iron (mg) 1, fiber (g) 2, Polyunsaturated fat (g) 1, Monosaturated fat (g) 4, sat. fat (g) 16, chol. (mg) 74, Fat, total (g) 25, carb. (g) 28, pro. (g) 16