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Cheesy Vegetable Chowder

Cheesy Vegetable Chowder

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

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15 min
Prep Time
35 min
Total Time


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 (1 serving)

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

Whether you’re a longtime Brussels sprouts fan or newly converted, we’ve got even more ways for you to enjoy them. (A little cheese and bacon certainly never hurt anything.)

See Recipes