Cheddared Farmhouse Chowder |
|
 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 130 |
|
I found this at TLC while looking for something else and I am glad I did! This makes a great weeknight meal because it uses quick prepared ingredients. I just use whatever frozen mixed veggies I have on hand. This is not gourmet, but it is warm and filling and very good. I serve in bread bowls or with crusty french bread on the side. Ingredients:
1 (10 1/2 ounce) can cream of mushroom soup |
1 1/2 cups nonfat milk or 1 1/2 cups evaporated skim milk |
1 (16 ounce) bag frozen corn, carrots and broccoli, thawed |
2 medium baking potatoes, cut into 1/2-inch cubes |
1/2 teaspoon dried thyme |
1/4 teaspoon black pepper |
1/8 teaspoon ground red pepper (optional) |
1/2 cup frozen peas, thawed |
1/4 teaspoon salt |
3/4 cup reduced-fat sharp cheddar cheese |
Directions:
1. Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.
2. Add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired.
3. Return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently.
4. Remove from heat, stir in peas and salt.
5. Let stand 5 minutes to absorb flavors. Ladle equal amounts into soup bowls. Top each with about 2-1/2 tablespoons shredded cheese.
|
|