Vegetable and Cheese Chowder
- Source
- Kraft recipe card
- Serves
- 6
- Prep
- 15 min
- Cook
- 40 min
Ingredients
- 1/4 cup (1/2 stick) butter or margarine
- 1 medium green pepper, chopped
- 1 cup sliced carrots
- 1 medium baking potato, chopped
- 1/4 cup chopped onions
- 5 Tbsp. flour
- 2 cans (14-1/2 oz. each) chicken broth
- 8 Kraft Deli Deluxe Process American Cheese Slices, chopped
- 2 cups milk
- 1 pkg. (10 oz.) frozen green peas
- 1/8 tsp. ground white pepper
Steps
- MELT butter in 3-qt. saucepan on medium heat. Add green peppers, carrots, potatoes and onions; cook 20 min. or until vegetables are tender, stirring occasionally.
- ADD flour; cook and stir 1 min. Gradually add broth, stirring until well blended after each addition. Bring to boil, stirring constantly. Reduce heat to medium.
- ADD cheese; stir until completely melted. Gradually add milk, stirring until well blended after each addition. Stir in peas. Cook until heated through, stirring occasionally. Season with the white pepper.
Notes
Kraft Kitchens Tips - Size-Wise: Warm up after an outdoor activity this fall with a serving of this hearty chowder. How to Chop Potatoes: Cut potatoes into slices. Stack a few slices at a time and cut into small pieces.
PER SERVING: 330 cal, 19 g fat, 10 g sat. fat, 55 mg chol., 1060 mg sodium, 24 g carb., 4 g fiber, 10 g sugars, 15 g protein.