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RECIPE
13 INGREDIENTS 6 STEPS 25min

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!
Quick & Cheesy Veggie Chowder Recipe | SideChef
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!
Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.
https://www.mamagourmand.com/
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Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.
https://www.mamagourmand.com/
25min
Total Time
$1.69
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Small Onion , diced
3 cloves
Garlic , minced
3 cups
Chicken Broth
or Vegetable Broth
2 1/4 cups
Frozen Mixed Vegetables
partially thawed and chopped in bite size pieces
1 1/2 cups
chopped into small 1/2-inch cubes
or Gold Potato
1/2 tsp
1/4 tsp
Onion Powder
3 Tbsp
Water
1 block
(8 oz)
Sharp Cheddar Cheese , freshly grated
1 cup
Half and Half

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Estimated Total: Estimated Total:
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
553
FAT
37.3 g
PROTEIN
21.7 g
CARBS
34.8 g

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.

Cooking Instructions

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Step 1
In a large saucepan, melt the Unsalted Butter (1/4 cup) 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.
Step 2
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 Onion Powder (1/4 tsp) . Raise the heat to medium-high and bring it to a boil.
Step 3
Once boiling, lower the heat to a simmer, cover, and cook until potatoes are tender about 10 minutes.
Step 4
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.
Step 5
Remove the pan from the heat and add handfuls of Sharp Cheddar Cheese (1 block) at a time, stirring to melt between each addition.
Step 6
Once the cheese is melted, stir in Half and Half (1 cup) . Serve immediately.

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Nutrition Per Serving
Calories
553
% Daily Value*
Fat
37.3 g
48%
Saturated Fat
23.6 g
118%
Trans Fat
0.3 g
--
Cholesterol
115.8 mg
39%
Carbohydrates
34.8 g
13%
Fiber
5.1 g
18%
Sugars
5.6 g
--
Protein
21.7 g
43%
Sodium
1429.4 mg
62%
Vitamin D
--
--
Calcium
519.4 mg
40%
Iron
1.5 mg
8%
Potassium
617.7 mg
13%
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