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Vegetable Cheddar Chowder

Ingredients
  Water 3 Cup (48 tbs)
  Bouillon cubes 3
  Potatoes 4 , cubed
  Chopped onion 1 Cup (16 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Chopped bell peppers 1⁄2 Cup (8 tbs)
  Dry butter substitute granules 2 Ounce
  Flour 1⁄3 Cup (5.33 tbs)
  Skim milk 1⁄3 Cup (5.33 tbs)
  Fat free cheddar cheese 10 Ounce, grated
  Pimientos 2 Ounce
  Tabasco sauce 1⁄4 Teaspoon
Directions

MAKING
1) In a Dutch oven, add water and bouillon cubes and allow to boil.
2) Add in the vegetables and cover and simmer for 15 minutes, till the vegetables are tender.
3) Blend in the flour and milk in large canning jar and place the lid.
4) Shake till the flour and milk are well mixed.
5) Pour the flour mix into the vegetable mixture.
6) Allow to simmer over low heat till the cheese melts.

SERVING
7) Garnish with grated cheese and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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4.2
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1429 Calories from Fat 76

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 0.52 g2.6%

Trans Fat 0 g

Cholesterol 8.5 mg2.8%

Sodium 3323.8 mg138.5%

Total Carbohydrates 253 g84.5%

Dietary Fiber 27.5 g110%

Sugars 27.9 g

Protein 98 g195.4%

Vitamin A 550.7% Vitamin C 534.6%

Calcium 28.3% Iron 56.6%

*Based on a 2000 Calorie diet

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Vegetable Cheddar Chowder Recipe