Cheesy Vegetable Chowder

Tossing the shredded Cheddar with a tablespoon of flour helps the cheese melt smoothly. The result is a creamy base for this chunky chowder.

Yield: 7 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 185
  • Fat: 5.0g
  • Saturated fat: 2.8g
  • Protein: 9.6g
  • Carbohydrate: 26.8g
  • Cholesterol: 16mg
  • Iron: 0.6mg
  • Sodium: 721mg
  • Calories from fat: 23%
  • Fiber: 2.3g
  • Calcium: 178mg

Ingredients

  • 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

Preparation

  1. Cook bacon in a Dutch oven over medium-high heat until crisp; remove bacon from pan, reserving drippings in pan. Crumble bacon.
  2. 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.
  3. 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.
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