Dinner

Vegetable Cheddar Chowder is for Dinner.

Vegetable Cheddar Chowder takes 10 minutes to prepare.

Vegetable Cheddar Chowder takes 10 minutes to cook.

Vegetable Cheddar Chowder makes 20 servings.

The ingredients for Vegetable Cheddar Chowder are:

2 quarts of water
1 quart chicken stock
1 to 2 cans of Campbell's Cheddar Cheese
2-3 Bullion Cubes (chicken or vegie) optional
2 Cups Finely Chopped Carrots
2 Cups Finely Chopped Celery
1 Large Yellow Onion (finely chopped)
1 ? Cups Flour
? package of frozen peas
1 ? cups butter

Here is how you make Vegetable Cheddar Chowder:

1) Bring water & stock to a boil2) Chop carrots, onions and celery in a food processor.3) Add vegies to the pot. Cook on a low boil until tender4) In a frying pan on low to medium heat add butter5) Once melted begin to add flour with a whisk. Add a little bit at a time, mixing constantly. Make sure flour is completely dissolved into the butter before adding the next scoop6) Add butter and flour paste mix to soup with a whisk7) Add Campbell's Cheddar Cheese 8) Add in frozen peas and any other frozen vegetables you would like to add. **You can add cooked and shredded chicken at this time as well.**Add 2-3 crushed chicken bullion cubes if needed to add more flavor...Serving Size: 20 - 1.5 C. ServingsNumber of Servings: 20Recipe submitted by SparkPeople user MOMSQRT.

The nutritional information for Vegetable Cheddar Chowder is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 213.3

• Total Fat: 15.8 g
• Cholesterol: 39.3 mg
• Sodium: 385.7 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 1.5 g
• Protein: 3.5 g