Cheesy Vegetable Chowder

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)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 28 Minutes

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


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


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.