Veggie Cheese Chowder
Recipe from
Midwest Living
This creamy vegetarian soup is made with canned corn and canned soup so it's quick to mix together for dinner.
Servings:
Makes 6 to 8 main-dish servings.
Prep Time:
25 mins
Total Time:
40 mins
Ingredients
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2 Tbsp.butter or margarinesee savings
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1 mediumonion, choppedsee savings
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1 mediumgreen or red sweet pepper, choppedsee savings
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2 stalkscelery, slicedsee savings
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2 cupswhole milk or light creamsee savings
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1 15-oz. cancream-style cornsee savings
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1 14-oz. canvegetable brothsee savings
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1 10-3/4-oz. cancondensed nacho fiesta cheese soupsee savings
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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)see savings
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1 cupshredded sharp cheddar cheese (4 oz.)see savings
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3/4 tsp.dried oregano, crushedsee savings
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1/4 tsp.ground black peppersee savings
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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
Per serving: 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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