Harvest Cheddar and Vegetable Chowder

A Medium Cheddar cheese gives chowder extra heartiness.

  • Prep: 15 min
  • Cooking: 20 min - 25 min
Yields 6 servings
harvest cheddar and vegetable chowder

Ingredients

  • 2 tbsp (30 mL) butter
  • 1 chopped medium onion
  • 2 cups (500 mL) chopped cauliflower
  • 2 cups (500 mL) chopped broccoli
  • 1 cup (250 mL) grated carrot
  • 1 can (10 oz/284 mL) condensed chicken broth
  • 1 cup (250 mL) water
  • 2 cups (500 mL) Milk
  • 1/4 cup (60 mL) all-purpose flour
  • 1 1/2 cups (375 mL) shredded Canadian Medium Cheddar cheese
  • Salt and pepper to taste
  • Cheesy Bread
  • 1/2 loaf French baguette
  • 1/2 cup (125 mL) shredded Canadian Mozzarella cheese

Preparation

Melt butter in large saucepan. Cook and stir onion over medium-high heat until tender about 5 min. Add cauliflower, broccoli, carrot and chicken broth. Bring to boil. Reduce heat, cover and simmer 15 to 20 minutes or until vegetables are tender.

Whisk milk into flour until smoothly combined; add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Remove pan from heat; add 1-1/2 cups (375 mL) Medium Cheddar cheese and stir until cheese is melted. Season to taste with salt and pepper. To serve, add the cheesy bread on top of the soup.

Cheesy Bread

Cut baguette into thin slices. Sprinkle with Mozzarella cheese and broil with oven door open for one or two minutes until golden brown. Serve immediately.

Tips

Team this creamy Medium Cheddar cheese and vegetable soup with crusty bread and cold cuts for a light but satisfying supper.

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Nutrition

Nutritional Information

per serving
Energy: 297 Calories
Protein: 18 g
Carbohydrate: 19 g
Fat: 17 g
Fibre: 3.2 g
Sodium: 671 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 36 % / 394 mg
Vitamin C: 75 %
Vitamin B12: 46 %
Vitamin A: 33 %
Phosphorus: 32 %