Cheese Vegetable Chowder Food

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CHEESY VEGETABLE CHOWDER



Cheesy Vegetable Chowder image

Make ahead and store in serving-size potions using Ziploc® Twist 'n Loc containers.-Taste of Home Cooking School

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 12

1/2 cup each finely chopped carrot, celery and onion
1/4 cup chopped sweet red pepper
8 tablespoons butter, divided
4 cups chicken broth
3 cups fresh broccoli florets
1 medium potato, peeled and diced
3/4 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
1 can (12 ounces) evaporated milk
2 cups shredded sharp cheddar cheese
Additional shredded sharp cheddar cheese, optional

Steps:

  • In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender., Meanwhile in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir just until cheese is melted., Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired.

Nutrition Facts :

VEGETABLE AND CHEESE CHOWDER



Vegetable and Cheese Chowder image

Chock-full of potatoes, peas, green bell pepper, onion and carrot, this hearty, cheesy soup is the perfect autumn meal. Serve with crusty bread.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 6 servings.

Number Of Ingredients 11

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, 10 oz
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.

Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g

CHEESY VEGETABLE CHOWDER



Cheesy Vegetable Chowder image

If you love cheese and you love vegetables, you'll love this soup!

Provided by CANDICEC56

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 32

Number Of Ingredients 14

7 cups water
9 cubes chicken bouillon, crumbled
6 potatoes, cubed
2 cloves garlic, minced
1 large white onion, chopped
1 bunch celery, chopped
3 cups chopped carrots
2 (15 ounce) cans whole kernel corn
2 (15 ounce) cans peas
2 cups chopped fresh green beans
½ cup butter
½ cup all-purpose flour
3 cups milk
1 pound processed cheese, cubed

Steps:

  • In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
  • Stir in corn, peas and green beans and continue to cook on low heat.
  • Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.2 g, Cholesterol 21 mg, Fat 7.4 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 810.3 mg, Sugar 5.1 g

CHEESY CHICKEN-VEGETABLE CHOWDER



Cheesy Chicken-Vegetable Chowder image

Creamy with a kick, this chicken soup has a touch of jalapeño pepper to spice up frozen vegetables and potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 7

1 tablespoon butter or margarine
1 medium onion, chopped (1/2 cup)
2 cups frozen mixed vegetables
2 cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
2 cups cubed cooked chicken
1 (14-oz.) can chicken broth
6 oz. mild Mexican pasteurized prepared cheese product with jalapeño peppers (from 16-oz. pkg.), cubed (1 1/4 cups)

Steps:

  • Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
  • Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender.
  • Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.

Nutrition Facts : Calories 425, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1, Fiber 6 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1220 mg, Sugar 10 g

HARVEST VEGETABLE CHOWDER



Harvest Vegetable Chowder image

Enjoy this country-style creamy stew packed with varied veggies and cheddar cheese - a delicious slow cooked dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h10m

Yield 6

Number Of Ingredients 12

2 large russet potatoes, cut into 3/4-inch pieces (3 cups)
1 medium rutabaga or sweet potato, peeled and cut into 3/4-inch pieces (2 cups)
3 medium stalks celery, cut into 1/2-inch slices (1 1/2 cups)
1 large onion, coarsely chopped (1 cup)
4 cups water
4 teaspoons vegetable bouillon granules
2 cups any frozen vegetable blend (such as broccoli, cauliflower and carrots)
1 can (10 3/4 ounces) condensed Cheddar cheese soup
1 cup milk
1 teaspoon dried dill weed
2 cups shredded Colby or Cheddar cheese (8 ounces)
Freshly ground pepper, if desired

Steps:

  • Mix potatoes, rutabaga, celery, onion, water and bouillon granules in 4- to 5-quart Crock-Pot slow cooker. Cover and cook on low heat setting about 8 hours or until vegetables are tender.
  • Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dill weed into mixture in slow cooker.
  • Cover and cook about 1 hour or until vegetables are tender and chowder is hot. Serve chowder sprinkled with cheese and pepper.

Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 50 mg, Fat 2, Fiber 4 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1610 mg

VEGETABLE CHOWDER



Vegetable Chowder image

Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.

Provided by TALL MOM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 7

Number Of Ingredients 15

½ cup chopped red bell pepper
½ cup chopped onion
¼ cup margarine
1 cup chopped celery
1 cup cauliflower, chopped
1 cup diced carrots
1 cup fresh chopped broccoli
3 cups water
3 cubes chicken bouillon
½ cup all-purpose flour
1 tablespoon chopped fresh parsley
3 cups shredded Cheddar cheese
salt to taste
ground black pepper to taste
1 ½ cups milk

Steps:

  • In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
  • Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  • Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 16 g, Cholesterol 55.3 mg, Fat 23.9 g, Fiber 2.1 g, Protein 16.3 g, SaturatedFat 12.1 g, Sodium 927.1 mg, Sugar 5.4 g

PRISCILLA'S VEGETABLE CHOWDER



Priscilla's Vegetable Chowder image

This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. -Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded cheddar cheese

Steps:

  • In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

Nutrition Facts : Calories 281 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 853mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

CREAMY CHICKEN VEGETABLE CHOWDER



Creamy Chicken Vegetable Chowder image

Delicious blend of fresh veggies, cheese and chicken. EASY!

Provided by OKIECOOK1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 red onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
3 potatoes, diced
3 carrots, diced
2 quarts chicken broth
1 pound skinless, boneless chicken breast halves - chopped
1 (1 ounce) package ranch dressing mix
1 teaspoon crushed red pepper flakes
salt to taste
ground black pepper to taste
½ pound processed cheese food, shredded
1 (16 ounce) package frozen green beans
¼ cup butter
¼ cup all-purpose flour

Steps:

  • Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
  • Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
  • Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.

Nutrition Facts : Calories 458.5 calories, Carbohydrate 40 g, Cholesterol 89.7 mg, Fat 21.4 g, Fiber 6.4 g, Protein 26.3 g, SaturatedFat 11.3 g, Sodium 925.1 mg, Sugar 9 g

EASY CHEESY VEGETABLE CHOWDER



Easy Cheesy Vegetable Chowder image

Extreme comfort food! Cheese and vegetables in a velvety sauce. My steak and potatoes husband frequently requests this soup with fresh sourdough bread on weekends.

Provided by Belinda Duke

Categories     Soups, Stews and Chili Recipes     Chowders

Time 45m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
⅓ cup all-purpose flour
2 cups milk
1 (10.5 ounce) can chicken broth
2 cubes chicken bouillon
2 cups frozen mixed vegetables, thawed
1 (8 ounce) package process cheese food (such as Velveeta®), cut into small cubes
¼ teaspoon hot pepper sauce
¼ teaspoon ground white pepper

Steps:

  • Melt butter in a large, heavy pan over medium heat. Cook and stir onion and garlic in hot butter until tender, about 5 minutes. Whisk flour into the butter mixture until incorporated. Reduce heat to low and cook, stirring constantly, until the liquid is thick, about 3 minutes.
  • Stir milk, chicken broth, and chicken bouillon cubes into the butter mixture. Increase heat to medium and cook, stirring regularly, until slightly thickened, 5 to 7 minutes. Add mixed vegetables and cook until the vegetables are heated through, 10 to 15 minutes.
  • Reduce heat to low; add process cheese food, hot pepper sauce, and white pepper. Cook and stir until the cheese is completely melted, about 10 minutes.

Nutrition Facts : Calories 283.9 calories, Carbohydrate 18.5 g, Cholesterol 53.2 mg, Fat 17.6 g, Fiber 2.1 g, Protein 13.7 g, SaturatedFat 10.9 g, Sodium 1259.3 mg, Sugar 5.9 g

WISCONSIN CHEESE CHOWDER



wisconsin cheese chowder image

when summer ends my soup cravings appear. this is a nice quick week night version from quick & tasty recipes

Provided by chia2160

Categories     Chowders

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups diced carrots
1 cup sliced celery
3 1/2 whole sliced scallions
4 cups diced red potatoes, peeled
1 can chicken broth (10 oz)
1/2 cup flour
2 cups milk
salt, pepper to taste
1 dash of fresh ground nutmeg
3/4 cup dry white wine
3/4 cup cheddar cheese, shredded
3/4 cup swiss cheese, shredded
cooking spray

Steps:

  • spray a dutch oven with cooking spray place over medium heat and add carrots, celery, scallions and saute until softened add potatoes and chicken broth bring to boil, cover and simmer for 25 minutes until potatoes are soft place flour in a bowl, add milk and blend with a whisk, add to pot season with salt, pepper, nutmeg add white wine cook for a minute to blend flavors.
  • remove from heat, add cheeses stirring to melt.

Nutrition Facts : Calories 340, Fat 12.4, SaturatedFat 7.5, Cholesterol 38.6, Sodium 534.6, Carbohydrate 37, Fiber 4.3, Sugar 5.7, Protein 15.7

VEGETABLE CHOWDER



Vegetable Chowder image

This is one of my favorite winter time soups! Really comforting on a cold day! Very easy to make and everyone I know seems to love it. This re-heats well but it never lasts longer than a day at my house!

Provided by Theresa P

Categories     Chowders

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

3 cups diced peeled potatoes (1-inch dice)
2 1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrot
2 cups diced celery
4 teaspoons chicken bouillon
3 cups water
3/4 cup butter
4 cups milk
1 cup cooked diced ham (1-inch cubes)
1 cup shredded cheddar cheese
3/4 cup flour

Steps:

  • In a soup kettle add all vegetables and the 3 cups water and chicken bouillon.
  • Simmer 20 minutes or until vegetables are tender.
  • In a large saucepan melt butter.
  • Stir in flour and cook for 2-3 minutes until nice and bubbly.
  • Whisk in milk; bring to a boil.
  • Add this to the vegetable-water mixture in soup kettle.
  • Bring all to a simmer and add ham and shredded cheese.
  • Bring to a simmer again and cook until cheese is melted and all is heated through.
  • Serve and ENJOY!

CHEESY VEGETABLE CHOWDER



Cheesy Vegetable Chowder image

I've made this recipe so many times and it is fantastic! It is easy to do and tastes soooo good! Give it a try tonight! It was the Top-Rated recipe in Southern Living Magazine 2000.

Provided by Bev I Am

Categories     Chowders

Time 45m

Yield 10 Cups

Number Of Ingredients 16

1 medium onion, chopped
5 celery ribs, sliced
3 carrots, sliced
1 large potato, cut into 1/4-inch cubes
1 clove garlic, minced
3 1/2 cups chicken broth
1 (14 1/2 ounce) can whole kernel corn, rinsed and drained
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
2 cups milk
1 (16 ounce) loaf processed cheese, cubed
1 (2 ounce) jar diced pimientos, undrained
1 tablespoon prepared mustard
1/4 teaspoon pepper
1/8 teaspoon paprika
celery leaves

Steps:

  • BRING first 6 ingredients to a boil in a Dutch oven.
  • Cover, reduce heat, and simmer 20 minutes or until potato is tender.
  • Stir in corn; remove from heat.
  • MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
  • Cook, stirring constantly, 1 minute.
  • STIR in milk and next 5 ingredients.
  • Cook, stirring constantly, until cheese melts.
  • Gradually stir cheese mixture into vegetable mixture.
  • COOK over medium heat, stirring constantly, until soup is thoroughly heated.
  • Garnish, if desired, and serve immediately.
  • Makes: 2 quarts.

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From quench.me


HARVEST CHEDDAR AND VEGETABLE CHOWDER RECIPES - FOOD NEWS
Harvest Cheddar and Vegetable Chowder. 4 cups chicken or vegetable stock 10 cups fresh or frozen mixed vegetables 1 tsp paprika 1 tsp dry mustard 4 cups shredded white Canadian cheddar cheese, more to garnish Salt and pepper, to taste
From foodnewsnews.com


CHEESY VEGETABLE CHOWDER | CABOT CREAMERY - CABOT CHEESE
Directions. MELT butter in large (3-quart) saucepan. Add cabbage, celery, onion, carrots and peas. Cook, stirring often, until vegetables are tender, about 10 minutes. ADD milk, corn, thyme and pepper. Reduce heat to low and cook for 15 minutes, stirring occasionally. Add cheese and stir until melted.
From cabotcheese.coop


48 BEST VEGETABLE CHOWDER IDEAS | CHOWDER, SOUP RECIPES ...
Aug 7, 2017 - Explore Glendalee Farrell Talon's board "Vegetable Chowder", followed by 842 people on Pinterest. See more ideas about chowder, soup recipes, recipes.
From pinterest.ca


VEGETABLE CHEESE CHOWDER RECIPES
1 cup shredded cheddar cheese. Steps: In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper.
From tfrecipes.com


CHEESE AND VEGETABLE CHOWDER - RECIPE | COOKS.COM
1. Melt butter in 3 quart saucepan, cook vegetables, covered and stirring occasionally, 20 minutes or until tender. 2. Remove from heat. Stir in flour; mix well. 3. Add chicken broth to vegetable mixture. Bring to boiling, stirring. 4. Gradually stir in cheese. Cook over medium heat, stirring, until cheese has melted. Gradually add milk.
From cooks.com


VEGETABLE CHOWDER WITH CHEESE - COOKEATSHARE
Recipes / Vegetable chowder with cheese (1000+) Creamy Corn Chowder With Cheese Biscuits. 1049 views. Chowder With Cheese Biscuits, ingredients cheddar cheese, 1/3 c. Vegetable shortening. Roasted Vegetable Salad With Cheese. 776 views. Roasted Vegetable Salad With Cheese, ingredients: 2 med Red onions, peeled and quartered.
From cookeatshare.com


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