Veggie Cheese Chowder
This creamy vegetarian soup is made with canned corn and canned soup so it's quick to mix together for dinner.
Prep Time:
25 mins
Total Time:
40 mins
Servings:
Makes 6 to 8 main-dish servings.
Ingredients
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2 Tbsp. butter or margarine
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1 medium onion, chopped
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1 medium green or red sweet pepper, chopped
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2 stalks celery, sliced
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2 cups whole milk or light cream
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1 15-oz. can cream-style corn
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1 14-oz. can vegetable broth
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1 10-3/4-oz. can condensed nacho fiesta cheese soup
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8 oz. pasteurized prepared cheese product with jalapeno peppers, cut up, or 1 cup jarred cheese dip (with salsa con queso)
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1 cup shredded sharp cheddar cheese (4 oz.)
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3/4 tsp. dried oregano, crushed
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1/4 tsp. 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 information
Calories 393, Total Fat 25 g, Saturated Fat 16 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 74 mg, Sodium 1581 mg, Carbohydrate 28 g, Total Sugar 12 g, Fiber 2 g, Protein 16 g. Daily Values: Vitamin A 0%, Vitamin C 35%, Calcium 42%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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