Cheddar Vegetable Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1.5 cups water1.5 cups low sodium, low fat chicken broth2 cups 1% milk1 cup diced potatoes (Yukon potatoes are low starch)1 cup cauliflower florets1 cup broccoli florets1 cup diced carrots1 diced onion1/4 cup light margarine1/4 cup white flour2 cups old (sharp) light cheddar cheese (shredded)salt & pepper to taste (about 1// tsp each)
*heat water & broth to light boil
*add potatoes, cauliflower, broccoli, carrots, onions
*cook on medium (gentle boil) for 10 minutes
*DO NOT DRAIN !!!!
*in a small pot melt margarine and slowly add flour in small amounts until a thick paste has formed, brown slightly but DO NOT BURN
*slowly stir in milk in small amounts and whick well so there are no lumps
*once all the milk is added whisk until smooth and allow sauce to thicken slightly on medium heat
*once sauce has thickened slightly then slowly add shredded cheese in small amounts and keep whisking to keep sauce smooth and with NO LUMPS
*once all the cheese has been added you will have a very very thick cheese sauce
*add cheese sauce to water, broth and vegetable mix
*stir well and add sat/pepper to taste
Serve immediately or transfer to a crockpot to keep warm
**Very Important.....once milk products have been added (milk & cheese) you must not bring to a boil or it will separate and look curdled,,,,it will still taste ok but will look kind of gross......ensure you keep the temp hot but never boil milk products!!! Best way to keep it hot is in a crockpot that way it wont burn, separate or stick to the bottom of your pot!
Number of Servings: 10
Recipe submitted by SparkPeople user JANNERS1980.
*add potatoes, cauliflower, broccoli, carrots, onions
*cook on medium (gentle boil) for 10 minutes
*DO NOT DRAIN !!!!
*in a small pot melt margarine and slowly add flour in small amounts until a thick paste has formed, brown slightly but DO NOT BURN
*slowly stir in milk in small amounts and whick well so there are no lumps
*once all the milk is added whisk until smooth and allow sauce to thicken slightly on medium heat
*once sauce has thickened slightly then slowly add shredded cheese in small amounts and keep whisking to keep sauce smooth and with NO LUMPS
*once all the cheese has been added you will have a very very thick cheese sauce
*add cheese sauce to water, broth and vegetable mix
*stir well and add sat/pepper to taste
Serve immediately or transfer to a crockpot to keep warm
**Very Important.....once milk products have been added (milk & cheese) you must not bring to a boil or it will separate and look curdled,,,,it will still taste ok but will look kind of gross......ensure you keep the temp hot but never boil milk products!!! Best way to keep it hot is in a crockpot that way it wont burn, separate or stick to the bottom of your pot!
Number of Servings: 10
Recipe submitted by SparkPeople user JANNERS1980.
Nutritional Info Amount Per Serving
- Calories: 120.9
- Total Fat: 4.6 g
- Cholesterol: 7.9 mg
- Sodium: 355.3 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.5 g
- Protein: 8.6 g
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