Vegetable-Cheese Chowder (BHG)
- Number of Servings: 6
Ingredients
1 10-ounce package frozen cauliflower or cut broccoli (or a mixed bag)1/2 cup shredded carrot, or chopped baby carrots1/2 cup water2 cups skim milk1/3 cup all-purpose flour1/8 tsp. pepper1 14-1/2 oz. can chicken broth1-1/2 cup reduced fat shredded cheddar cheese1 Tablespoon dried parsley (or 2 T. fresh)
1. In a medium saucepan combine cauliflower/broccoli, carrot, and water. Bring to a boil; reduce heat. Cover and simmer about 4 minutes or just till veggies are crisp-tender. Do not drain. Cut up any large pieces of cauliflower/broccoli.
2. In a screw-top jar shake together milk, flour, and pepper; add to saucepan. Stir in broth. Cook and stir until thickened and bubbly. Stir in shredded cheese and parsley. Cook and stir over low heat till cheese melts and chowder is heated through. Makes about 6-1/2 cups (4 main-dish servings).
Nutrition info for 6-1/2 cups.
Serving Size: 6-1/2 cups soup (4 main-dish servings)
Number of Servings: 6.5
Recipe submitted by SparkPeople user HMMILLER007.
2. In a screw-top jar shake together milk, flour, and pepper; add to saucepan. Stir in broth. Cook and stir until thickened and bubbly. Stir in shredded cheese and parsley. Cook and stir over low heat till cheese melts and chowder is heated through. Makes about 6-1/2 cups (4 main-dish servings).
Nutrition info for 6-1/2 cups.
Serving Size: 6-1/2 cups soup (4 main-dish servings)
Number of Servings: 6.5
Recipe submitted by SparkPeople user HMMILLER007.
Nutritional Info Amount Per Serving
- Calories: 134.7
- Total Fat: 4.2 g
- Cholesterol: 13.8 mg
- Sodium: 391.5 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.1 g
- Protein: 9.6 g
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