Cheddar Vegetable Chowder (Cooking Club Size)
A great way to get the family to enjoy their vegetables, remember to use their favourite vegetable combination. Serve with whole grain rolls for a satisfying and comforting meal.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 3 tbsp (45 mL) butter
- 1 cup (250 mL) finely-chopped onion
- 4 cups (1 L) chicken broth
- 10 cups (2.5 L) frozen mixed vegetables
- 1/3 cup (80 mL) all purpose flour
- 1 tsp (5 mL) paprika
- 1 tsp (5 mL) dry mustard
- 4 cups (1 L) milk
- 4 cups (1 L) shredded Canadian Cheddar cheese
- Pepper to taste
- Additional shredded Canadian Cheddar cheese to garnish soup bowls
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In large pot, melt butter over medium-high heat, cook onion, for about 3 to 5 min or until tender. Add water and chicken broth mix, bring to boil over high heat. Add vegetables, bring to boil. Reduce heat to medium and cook 10 minutes or until vegetables are tender crisp.
Whisk flour into milk and gradually stir into pot, with paprika and mustard. Cook stirring often, for about 5 min or until slightly thickened.
Remove from heat. Add Canadian Cheddar cheese and stir until melted. Season to taste with salt and pepper.
Sprinkle additional shredded Canadian Cheddar cheese over each serving.
Cooking Club Tip:To take home, divide soup among containers. Label with name and date prepared. Package extra shredded cheese for garnish. Reheat soup on stove top, on medium heat or in the microwave oven, stirring occasionally, until heated through.