Cheddared Farmhouse Chowder Recipes

CHEDDARED FARMHOUSE CHOWDER

Cheddared Farmhouse Chowder image

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.

Provided by SarahBeth

Categories Chowders

Time 35m

Yield 1 pot of soup, 4 serving(s)

Number Of Ingredients 10

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

Steps:

Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.
Add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired.
Return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently.
Remove from heat, stir in peas and salt.
Let stand 5 minutes to absorb flavors. Ladle equal amounts into soup bowls. Top each with about 2-1/2 tablespoons shredded cheese.

Nutrition Facts : Calories 305.9, Fat 7.1, SaturatedFat 2.2, Cholesterol 6.3, Sodium 829.6, Carbohydrate 49.9, Fiber 4.8, Sugar 7.4, Protein 15.2

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