Cheesy Vegetable Chowder

Cheesy Vegetable Chowder

Brussels sprouts and spinach add a new touch to a cheesy soup.

15 min. prep time
6 servings
000 Ratings


12 (3/4-ounce) slices Land O Lakes® Deli American
3 tablespoons Land O Lakes® Butter
1 large (1 cup) onion, sliced
1/4 cup all-purpose flour
2 medium (1 1/2 cups) carrots, thinly sliced
1 rib (3/4 cup) celery, thinly sliced
1 (14-ounce) package frozen Brussels sprouts, thawed, cut in half
1 (10-ounce) package frozen chopped spinach, thawed, well-drained
4 teaspoons instant chicken bouillion
2 teaspoons ground mustard
2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper


Stack cheese slices. Cut into thin strips; finely chop. Set aside.

Melt butter in heavy 4-quart saucepan over medium heat until sizzling. Add onion; cook 3-4 minutes or until onion is softened. Stir in flour; continue cooking until mixture is bubbly. Gradually stir in half & half. Add all remaining ingredients except cheese; stir to mix. Continue cooking, stirring occasionally, until mixture comes to a boil.

Reduce heat to low; cook 15-20 minutes or until vegetables are tender. Stir in cheese. Continue cooking 3-5 minutes or until cheese is melted.

Nutrition Facts (1 serving)

Calories: 650

Fat: 50g

Cholesterol: 145mg

Sodium: 1910mg

Carbohydrates: 28g

Dietary Fiber: 6g

Protein: 25g

Recipe #6188©2011Land O'Lakes, Inc.

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