Cheddared Farmhouse Chowder
photo by Lori Mama
- 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
- Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.
- Add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired.
- Return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently.
- Remove from heat, stir in peas and salt.
- Let stand 5 minutes to absorb flavors. Ladle equal amounts into soup bowls. Top each with about 2-1/2 tablespoons shredded cheese.
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Reviews
-
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.
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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.
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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. :)
RECIPE SUBMITTED BY
<p>I am Sarah.</p>
<p>I am married to a wonderful man. He is a great Husband and Father.</p>
<p>In March of 2011 we welcomed our daughter Evie into this world. She is everything and nothing I expected, and is without a doubt the best thing I have ever done with my life.</p>
<p>I love to cook, and eat, and laugh, and drink and play.</p>
<p>I have a wonderful life.</p>
<p><em>There are things you do because they feel right, and they may make no sense and they make no money and it may be the real reason we are here: to love each other and to eat each other's cooking and say it was good. ~Brian Andreas, Story People~</em></p>
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<p><em>Get to know our family at www.itsavol.blogspot.com</em></p>
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