Cheesy Vegetable Chowder
Brussels sprouts and spinach add a new touch to a cheesy soup.
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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 flour5 cups Land O Lakes® Half & Half
2 medium (1 1
2 cups) carrots, thinly sliced1 rib (3
4 cup) celery , thinly sliced1 (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 powder1
4 teaspoon ground nutmeg1
8 teaspoon pepperHow to make
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STEP 1
Stack cheese slices. Cut into thin strips; finely chop. Set aside.
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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.
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