Easy Cheesy Vegetable Chowder recipe

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Ingredients

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
⅓ cup all-purpose flour
2 cups milk
1 (10.5 ounce) can chicken broth
2 cubes chicken bouillon
2 cups frozen mixed vegetables, thawed
1 (8 ounce) package process cheese food (such as Velveeta®), cut into small cubes
¼ teaspoon hot pepper sauce
¼ teaspoon ground white pepper

Nutrition Info

283.9 calories
carbohydrate: 18.5 g
cholesterol: 53.2 mg
fat: 17.6 g
fiber: 2.1 g
protein: 13.7 g
saturatedFat: 10.9 g
servingSize: -
sodium: 1259.3 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large, heavy pan over medium heat. Cook and stir onion and garlic in hot butter until tender, about 5 minutes. Whisk flour into the butter mixture until incorporated. Reduce heat to low and cook, stirring constantly, until the liquid is thick, about 3 minutes.

  2. Stir milk, chicken broth, and chicken bouillon cubes into the butter mixture. Increase heat to medium and cook, stirring regularly, until slightly thickened, 5 to 7 minutes. Add mixed vegetables and cook until the vegetables are heated through, 10 to 15 minutes.

  3. Reduce heat to low, add process cheese food, hot pepper sauce, and white pepper. Cook and stir until the cheese is completely melted, about 10 minutes.

Recipe Yield

6 servings

Recipe Note

Extreme comfort food! Cheese and vegetables in a velvety sauce. My steak and potatoes husband frequently requests this soup with fresh sourdough bread on weekends.

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