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    You are in: Home / Recipes / Quick Veggie-Cheese Chowder Recipe
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    Quick Veggie-Cheese Chowder

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    newspapergal's Note:

    I've modified this recipe from one in Better Homes & Gardens cookbook; the original calls for using either BROCCOLI or CAULIFLOWER -- I've only made it with broccoli but I'm sure it's good either way. It's very fast and easy, and really tasty! A perfect fast winter meal, paired with some crusty bread.

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    Units: US | Metric


    1. 1
      In large saucepan, boil water; add carrot, cauliflower or broccoli (I prefer fresh veggies, chopped pretty fine), onion.
    2. 2
      Simmer, covered, about 4 minutes or until veggies are crisp-tender.
    3. 3
      Do not drain.
    4. 4
      In a small bowl, mix flour, white pepper and dash of red pepper; stir about 1 cup of the milk into flour mixture.
    5. 5
      Stir flour mixture into veggies in saucepan.
    6. 6
      Add 2 more cups milk and bouillon cube.
    7. 7
      Cook and stir over medium heat until thick& bubbly, and bouillon cube has dissolved.
    8. 8
      Cook for about 2 more minutes.
    9. 9
      Add cheeses, gradually, and stir until melted.
    10. 10
      Add additional cup of milk, gradually, until desired consistency.
    11. 11
      (I need all 4 cups or it was too thick) Best if serve immediately, but reheats fairly well.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on December 30, 2008


      This is a great tasting soup. In a half hour you are sitting at the table enjoying this tasty creation. I followed the recipe exactly ecept that I used entirely old cheddar. I did use the hand blender to blend up the bigger pieces of broccoli but did leave it a bit chunky. It got a thumbs up and we will be having this one again. Thanks for sharing your recipe.

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    • on October 13, 2004


      This soup is wonderful and so fast and easy to make! I used fresh cauliflower and broccoli and cooked them in chicken broth, instead of using chicken bouillon. I then used my hand blender to puree some of the vegetables. Since my grocer didn't have Monterey jack cheese in stock, instead of using that and shredded cheddar, I bought a bag of nacho blend which is a combination of those two cheeses along with pepper jack. The entire bag was sufficient for the measurements required and the pepper jack gave a nice kick to the soup. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2004


      I made this chowder for the weekly cookalong game and I'm so glad I did! I used half cauliflower and half broccoli, soy cheese(a mix of cheddar and jack) and left out the red pepper. Oh, and I ran out of milk so only used 3 cups. This was satisfying! Thanks newspapergal!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Quick Veggie-Cheese Chowder

    Serving Size: 1 (462 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 391.0
    Calories from Fat 211
    Total Fat 23.4 g
    Saturated Fat 14.5 g
    Cholesterol 78.7 mg
    Sodium 597.0 mg
    Total Carbohydrate 24.8 g
    Dietary Fiber 3.0 g
    Sugars 2.8 g
    Protein 21.8 g

    The following items or measurements are not included:

    American cheese

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