Cheddared Farmhouse Chowder

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: 35 mins
• Serves: 4
• Yields: 1 pot of soup

Ingredients

• 1 (10 1/2ounce) 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.