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Veggie Cheese Chowder

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Veggie Cheese Chowder

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  • Yield: 6 to 8 main-dish servings
  • Prep 25 mins
  • Cook 15 mins

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This creamy vegetarian soup is made with canned corn and canned soup so it's quick to mix together for dinner.

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

  1. 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.
  2. 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

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