Cheesy Vegetable Chowder

Oxmoor House
Cheesy Vegetable Chowder Recipe
Oxmoor House
Tossing the shredded Cheddar with a tablespoon of flour helps the cheese melt smoothly. The result is a creamy base for this chunky chowder.
7 servings (serving size: 1 cup)


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2 slices 40%-less-fat bacon (such as Gwaltney)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 1/2 cups refrigerated diced potatoes with onion (such as Simply Potatoes)
1 (14.5-ounce) can vegetable broth
1 1/2 cups 1% low-fat milk
1 (15-ounce) can cream-style corn
1 cup (4 ounces) preshredded reduced-fat Cheddar cheese
1 tablespoon all-purpose flour
1/4 teaspoon black pepper


Prep: 6 Minutes
Cook: 28 Minutes

Cook bacon in a Dutch oven over medium-high heat until crisp; remove bacon from pan, reserving drippings in pan. Crumble bacon.

Add onion and bell pepper to hot drippings; sauté 5 minutes or until tender. Add potato and broth to pan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until potatoes are tender.

Stir in milk and corn; cook over medium- low heat 5 minutes. Combine cheese and flour, tossing to coat cheese. Add to chowder, stirring until cheese melts. Stir in black pepper. Top each serving evenly with crumbled bacon.

Created date

March 2010

Nutritional Information

Calories 185
Fat 5.0 g
Satfat 2.8 g
Protein 9.6 g
Carbohydrate 26.8 g
Cholesterol 16 mg
Iron 0.6 mg
Sodium 721 mg
Caloriesfromfat 23 %
Fiber 2.3 g
Calcium 178 mg