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Servings:

Quick & Cheesy Veggie Chowder

When you need to get dinner together in a flash, turn to this family's favorite thick and creamy vegetable soup. This easy recipe uses kitchen pantry staples and frozen veggies, so it’s the perfect, on-hand emergency meal!

Total Time

25min

0.0

0 Ratings

Author: Mama Gourmand

Servings:

Ingredients

•

4 Tbsp

Unsalted Butter

•

Small Onion , diced

•

3 cloves

Garlic , minced

•

3 cups

Chicken Broth

or Vegetable Broth

•

2 1/4 cups

Frozen Mixed Vegetables

•

1 1/2 cups

Red Potatoes

or Gold Potato

•

1/2 tsp

Salt

•

1/4 tsp

Ground Black Pepper

•

1/4 tsp

Simply Organic Onion Powder

•

3 Tbsp

Corn Starch

•

3 Tbsp

Water

•

1 block
(8 oz)

Sharp Cheddar Cheese , freshly grated

•

1 cup

Kemps Half & Half

Cooking Instructions

In a large saucepan, melt the Unsalted Butter (4 Tbsp) over medium heat. Add the Onion (1) and cook for 3 minutes, or until translucent. Stir in the Garlic (3 cloves) and sauté for 30 seconds longer.

Add the Chicken Broth (3 cups) , Frozen Mixed Vegetables (2 1/4 cups) , Red Potatoes (1 1/2 cups) , Salt (1/2 tsp) , Ground Black Pepper (1/4 tsp) , and Simply Organic Onion Powder (1/4 tsp) . Raise the heat to medium-high and bring it to a boil.

Once boiling, lower the heat to a simmer, cover, and cook until potatoes are tender about 10 minutes.

Meanwhile, in a small bowl, whisk together Corn Starch (3 Tbsp) with Water (3 Tbsp) until smooth. Add cornstarch slurry to the pot and boil until thickened, about 2 minutes.

Remove the pan from the heat and add handfuls of Sharp Cheddar Cheese (1 block) at a time, stirring to melt between each addition.

Once the cheese is melted, stir in Kemps Half & Half (1 cup) . Serve immediately.

Author's Notes

This recipe uses California Medley Frozen Vegetables (broccoli, carrots, cauliflower).

Although freshly grated cheese melts smoother, 3 cups of pre-shredded cheese may be substituted as a time saver.

Nutrition Per Serving

CALORIES

553

FAT

37.3 g

PROTEIN

21.7 g

CARBS

34.8 g