Cheesy Vegetable Chowder
6
servings
15 min
PREP TIME
35 min
TOTAL TIME

Ingredients

12 (3/4-ounce) slices Land O Lakes® Deli American

6 (3/4-ounce) slices Land O Lakes® Swiss Cheese

3 tablespoons Land O Lakes® Butter

1 large (1 cup) onion , sliced

1/4 cup all-purpose flour

5 cups Land O Lakes® Half & Half

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

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

    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

650Calories
50Fat (mg)
145Cholesterol (mg)
1910Sodium (mg)
28Carbohydrates (g)
6Dietary Fiber
25Protein (g)

Reviews

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  September 11, 2016

A creamy cheesy vegie soup is perfect on a fall day.

— says Michelle
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