Cheesy Vegetable Chowder

Health score
35%
Cheesy Vegetable Chowder
45 min.
4
864kcal

Suggestions


Warm up your day with a delightful bowl of Cheesy Vegetable Chowder, a comforting dish that brings together the best of both worlds: rich, creamy cheese and a medley of vibrant vegetables. Perfect for lunch or dinner, this chowder is not only satisfying but also packed with flavor and nutrition. Imagine the aroma of sautéed onions and garlic mingling with tender carrots, celery, and potatoes, all simmered to perfection in a savory chicken broth.

The star of this recipe is the pasteurized prepared cheese product, which melts beautifully, creating a luscious, velvety texture that envelops each bite. With the addition of whole kernel corn and zesty pimiento, every spoonful bursts with color and taste. This chowder is a fantastic way to sneak in those essential veggies while indulging in a cheesy delight that will please both kids and adults alike.

In just 45 minutes, you can whip up this hearty dish that serves four, making it an ideal choice for family meals or gatherings with friends. Whether you’re looking for a quick weeknight dinner or a cozy weekend treat, this Cheesy Vegetable Chowder is sure to become a favorite in your recipe repertoire. So grab your Dutch oven and get ready to create a bowl of comfort that will warm your heart and satisfy your cravings!

Ingredients

  • 0.3 cup butter 
  •  carrots sliced
  • rib celery sliced
  • servings garnish: celery leaves 
  • 16 ounce pasteurized cheese product cubed prepared
  • 3.5 cups chicken broth 
  • 0.3 cup flour all-purpose
  •  garlic clove minced
  • cups milk 
  • tablespoon mustard prepared
  • medium onion chopped
  • 0.1 teaspoon paprika 
  • 0.3 teaspoon pepper 
  • ounce pimientos diced undrained
  • large potatoes cut into 1/4-inch cubes
  • 14.5 ounce kernel corn whole rinsed drained canned

Equipment

  • sauce pan
  • dutch oven

Directions

  1. Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn; remove from heat.
  2. Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth. Cook, stirring constantly, 1 minute.
  3. Stir in milk and next 5 ingredients. Cook, stirring constantly, until cheese melts. Gradually stir cheese mixture into vegetable mixture.
  4. Cook over medium heat, stirring constantly, until soup is thoroughly heated.
  5. Garnish, if desired, and serve immediately.

Nutrition Facts

Calories864kcal
Protein17.41%
Fat58.09%
Carbs24.5%

Properties

Glycemic Index
128.9
Glycemic Load
21.4
Inflammation Score
-10
Nutrition Score
33.910000013269%

Flavonoids

Apigenin
0.07mg
Luteolin
0.08mg
Isorhamnetin
1.38mg
Kaempferol
1.03mg
Myricetin
0.04mg
Quercetin
6.35mg

Nutrients percent of daily need

Calories:863.66kcal
43.18%
Fat:56.28g
86.58%
Saturated Fat:26.75g
167.17%
Carbohydrates:53.42g
17.81%
Net Carbohydrates:48.84g
17.76%
Sugar:11.77g
13.08%
Cholesterol:132.15mg
44.05%
Sodium:1936.16mg
84.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:37.94g
75.88%
Vitamin A:9911.52IU
198.23%
Calcium:1006.29mg
100.63%
Phosphorus:790.32mg
79.03%
Selenium:39.77µg
56.81%
Vitamin B2:0.93mg
54.61%
Vitamin C:39.74mg
48.17%
Zinc:5.64mg
37.63%
Vitamin B12:1.92µg
31.94%
Potassium:1060.71mg
30.31%
Vitamin B6:0.58mg
28.91%
Manganese:0.52mg
26.21%
Folate:98.87µg
24.72%
Magnesium:93.77mg
23.44%
Vitamin B1:0.35mg
23.44%
Fiber:4.58g
18.33%
Vitamin B3:3.51mg
17.53%
Vitamin B5:1.45mg
14.46%
Vitamin D:2.02µg
13.48%
Copper:0.26mg
13%
Vitamin K:13.44µg
12.8%
Vitamin E:1.91mg
12.76%
Iron:2.22mg
12.35%
Source:My Recipes