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Nutrition Facts
Serving Size 1 (389g) Recipe makes 6 servings
Calories 475
Calories from Fat 300		(63%)
Amount Per Serving		%DV
	Total Fat 33.4g	51%
	Saturated Fat 15.8g	79%
	Monounsaturated Fat 11.7g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.0g
Cholesterol 70mg		23%
Sodium 624mg		26%
Potassium 478mg		13%
Total Carbohydrate 24.1g		8%
	Dietary Fiber 3.7g	14%
	Sugars 4.8g
Protein 21.0g		41%
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Cheese and Vegetable Chowder

Recipe #396316 | 1¼ hours | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Pugmom49006
Oct 26, 2009

This recipe is 35 years old and comes from a favorite soup place in Grand Rapids, Michigan that is no longer there. When I serve it, people always ask for the recipe

SERVES 6 (change servings and units)

Ingredients

6 tablespoons margarine
1/4 cup onion, chopped
1 cup green pepper, chopped
1 cup carrot, sliced
1 cup potato, diced
1 (10 ounce) package frozen peas
5 tablespoons flour
2 3/4 cups water
2 tablespoons instant chicken broth
3 cups sharp cheddar cheese, grated
2 cups milk

Directions

1
In a heavy pan, melt margarine, add vegtables and cook over medium heat, covered. Stir frequently for 20 to 25 minutes. Remover from heat and stir in flour, water, and bouillion. Bring just to boiling, stirring constantly. Remove from heat and gradually stir in cheese until melted. Cook over medium heat if necessary to melt cheese. Gradually add milk. Season with salt and pepper. Bring to just a boil but do not boil. Serve with croutons.