Vegetable Cheddar Chowder

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 213.3
  • Total Fat: 15.8 g
  • Cholesterol: 39.3 mg
  • Sodium: 385.7 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.5 g

View full nutritional breakdown of Vegetable Cheddar Chowder calories by ingredient
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Number of Servings: 20


    2 quarts of water
    1 quart chicken stock
    1 to 2 cans of Campbell's Cheddar Cheese
    2-3 Bullion Cubes (chicken or vegie) optional
    2 Cups Finely Chopped Carrots
    2 Cups Finely Chopped Celery
    1 Large Yellow Onion (finely chopped)
    1 Cups Flour
    package of frozen peas
    1 cups butter


1) Bring water & stock to a boil

2) Chop carrots, onions and celery in a food processor.

3) Add vegies to the pot. Cook on a low boil until tender

4) In a frying pan on low to medium heat add butter

5) Once melted begin to add flour with a whisk. Add a little bit at a time, mixing constantly. Make sure flour is completely dissolved into the butter before adding the next scoop

6) Add butter and flour paste mix to soup with a whisk

7) Add Campbell's Cheddar Cheese

8) Add in frozen peas and any other frozen vegetables you would like to add.

**You can add cooked and shredded chicken at this time as well.**

Add 2-3 crushed chicken bullion cubes if needed to add more flavor...

Serving Size: 20 - 1.5 C. Servings

Number of Servings: 20

Recipe submitted by SparkPeople user MOMSQRT.

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