Cheesy Vegetable Chowder

Cheesy Vegetable Chowder
15
1 Review
Brussels sprouts and spinach add a new touch to a cheesy soup.
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
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

Directions

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

Recipe Tips

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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

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