Creamy Vegetable Chowder

Oxmoor House
6 servings (serving size: 1 cup)


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1 (16-ounce) package frozen baby corn blend, unthawed
4 cups 1% low-fat milk
1 tablespoon salt-free garlic-herb seasoning
1 teaspoon garlic paste
1/2 teaspoon salt
1 1/4 cups instant potato flakes
3/4 cup (3 ounces) shredded sharp Cheddar cheese


Place baby corn blend under running hot water 1 minute to thaw partially. Combine baby corn blend, milk, and next 3 ingredients in a large saucepan. Bring mixture to a simmer over medium heat; slowly stir in potato flakes. Cook, uncovered over medium heat, stirring constantly, 5 minutes or until slightly thickened. Add cheese; stir until cheese melts.

Created date

March 2010

Nutritional Information

Calories 230
Fat 7.4 g
Satfat 4.1 g
Protein 11.8 g
Carbohydrate 27.9 g
Cholesterol 21 mg
Iron 0.3 mg
Sodium 423 mg
Caloriesfromfat 29 %
Fiber 2.3 g
Calcium 306 mg