Vegetable Cheddar Chowder Recipe

Vegetable Cheddar Chowder picture


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyCuisine
Main IngredientInterest Group


 Water3 Cup (48 tbs)
 Bouillon cubes3
 Potatoes4 , cubed
 Chopped onion1 Cup (16 tbs)
 Sliced carrots1 Cup (16 tbs)
 Chopped bell peppers1⁄2 Cup (8 tbs)
 Dry butter substitute granules2 Ounce
 Flour1⁄3 Cup (5.33 tbs)
 Skim milk1⁄3 Cup (5.33 tbs)
 Fat free cheddar cheese10 Ounce, grated
 Pimientos2 Ounce
 Tabasco sauce1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1429 Calories from Fat 76

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 0.52 g2.6%

Trans Fat 0 g

Cholesterol 8.5 mg2.8%

Sodium 3323.8 mg138.5%

Total Carbohydrates 253 g84.5%

Dietary Fiber 27.5 g110%

Sugars 27.9 g

Protein 98 g195.4%

Vitamin A 550.7% Vitamin C 534.6%

Calcium 28.3% Iron 56.6%

*Based on a 2000 Calorie diet


1) In a Dutch oven, add water and bouillon cubes and allow to boil.
2) Add in the vegetables and cover and simmer for 15 minutes, till the vegetables are tender.
3) Blend in the flour and milk in large canning jar and place the lid.
4) Shake till the flour and milk are well mixed.
5) Pour the flour mix into the vegetable mixture.
6) Allow to simmer over low heat till the cheese melts.

7) Garnish with grated cheese and serve.