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Vegetable Cheese Chowder
Ingredients
-
1
16 ounce package frozen broccoli, cauliflower, and carrots
-
1/2
cup water
-
2
cups milk
-
1/3
cup all-purpose flour
-
1
14 ounce can chicken broth
-
1
cup shredded smoked or regular Gouda cheese (4 ounces)
Directions
1. In a large saucepan, combine frozen vegetables and the water. Bring to boiling; reduce heat. Cover and simmer about 4 minutes or just until vegetables are tender. Do not drain.
2. Meanwhile, in a screw-top jar, combine 2/3 cup of the milk and the flour; cover and shake well. Stir milk mixture into vegetable mixture in saucepan. Add the remaining 1-1/3 cups milk and the broth. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add the cheese; cook and stir over low heat until cheese is nearly melted. Makes 4 servings.
Nutrition Facts
(Vegetable Cheese Chowder)
- Servings Per Recipe 4,
- Calories 370,
- Protein (gm) 25,
- Carbohydrate (gm) 22,
- Fat, total (gm) 20,
- Cholesterol (mg) 81,
- Saturated fat (gm) 13,
- Dietary Fiber, total (gm) 3,
- Vitamin A (IU) 79,
- Vitamin C (mg) 43,
- Sodium (mg) 942,
- Calcium (DV %) 525,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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