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
6
servings 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
14 cup all-purpose flour
5 cups Land O Lakes® Half & Half
2 medium (1 12 cups) carrots, thinly sliced
1 rib (34 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
14 teaspoon garlic powder
14 teaspoon ground nutmeg
18 teaspoon pepper
How to make
-
STEP 1
Stack cheese slices. Cut into thin strips; finely chop. Set aside.
-
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.
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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.
650 Calories
50 Fat (g)
145 Cholesterol (mg)
1910 Sodium (mg)
28 Carbohydrates (g)
6 Dietary Fiber
25 Protein (g)
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