Easy Cheddar Farmhouse Chowder Recipe - Simple & Delicious

Cheddared Farmhouse Chowder

YIELD Makes 5 servings

INGREDIENTS

1 can (10-1/2 ounces) condensed reduced-fat cream of mushroom soup 1‑1/2 cups fat-free milk or evaporated skimmed milk 1 bag (16 ounces) 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 (3 ounces) reduced-fat sharp Cheddar cheese, shredded

PREPARATION:

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. 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.

This recipe appears in: Chowders NUTRITIONAL INFORMATION: Sodium 577 mg Protein 12 g Fiber 5 g Carbohydrate 43 g Cholesterol 18 mg Saturated Fat 3 g Total Fat 6 g Calories from Fat 19 % Calories 266 DIETARY EXCHANGE: Fat 1 Starch 3