Cheddared Farmhouse Chowder

Submitted by SarahBeth

"I found this at TLC while looking for something else and I am glad I did! This makes a great weeknight meal because it uses quick prepared ingredients. I just use whatever frozen mixed veggies I have on hand. This is not gourmet, but it is warm and filling and very good. I serve in bread bowls or with crusty french bread on the side."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 1 pot of soup
• Serves: 4

ingredients

• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 1⁄2 cups nonfat milk or 1 1/2 cups evaporated skim milk
• 1 (16 ounce) bag frozen corn, carrots and broccoli, thawed
• 2 medium baking potatoes, cut into 1/2-inch cubes
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon ground red pepper (optional)
• 1⁄2 cup frozen peas, thawed
• 1⁄4 teaspoon salt
• 3⁄4 cup reduced-fat sharp cheddar cheese

directions

1. Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.
2. Add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired.
3. Return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently.
4. Remove from heat, stir in peas and salt.
5. Let stand 5 minutes to absorb flavors. Ladle equal amounts into soup bowls. Top each with about 2-1/2 tablespoons shredded cheese.

Reviews

[Loveydose]

This was a tasty soup...I know it is supposed to be a chowder but I added chicken broth as well so for me it was soup ;) also added a little garlic because we are garlicaholics. DH took it for lunch these last 2days and people kept popping their heads in to say "what smells so good?" It was such a nice change from the Potato Soup I make. I loved sprinkling on the cheese and letting it melt a little into the soup and scooping it back up with my bagel type crackers.

 

[Brooke the Cook in]

I had a tough time with this soup - I used evaporated skim milk and I'm wondering if that's what did it. I couldn't get the soup/milk mixture to boil without having it stick to the bottom of my pot. Since I couldn't get a nice boil, it was hard to get the potatoes done. Had a very nice texture and went well with rosemarry ciabatta rolls. Maybe a non-stick pot would easily solve my problem.

 

[Lori Mama]

Delicious and easy to prepare. I only used frozen corn and peas, as I am not too fond of frozen broccoli/carrots. Good way to use up some of those little veg bits that seem to linger in the fridge. LoL! I also doubled the recipe, so I had leftovers for one of my husband's shift dinners. Made for Everyday Holiday Tag. :)