Cheesy Vegetable Chowder

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* Exported from MasterCook *

 

Cheesy Vegetable Chowder

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 77

Serving Size : 5 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

2 cups cubed potatoes

3/4 cup chopped onion

1/2 cup chopped celery

1 tablespoon snipped fresh rhyme

OR 1/2 teaspoon dried thyme -- crushed

2 teaspoons instant vegetable bouillon granules

1/8 teaspoon ground black pepper

2 cups cut fresh corn

OR frozen whole kernel corn

2 cups chopped cabbage

1/4 cup chopped green sweet pepper

2 cups skim milk

2 tablespoons all-purpose flour

1 cup shredded Gruyere or Swiss cheese -- (4 ounces)

Fresh thyme leaves -- (optional)

 

In a large saucepan combine the water, potato, onion, celery, the 1

tablespoon fresh thyme, bouillon granules, and black pepper. Bring to

boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in the corn,

cabbage, and sweet pepper. Cook, covered, about 5 minutes more or until

the potatoes and corn are just tender, stirring occasionally.

 

Meanwhile, in a screw-top jar shake together 1/2 cup of the milk and the

flour. Stir milk-flour mixture and remaining milk into potato mixture in

saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1

minute more. Remove from heat. Add the Gruyere or Swiss cheese, stirring

until melted. To serve, ladle soup into bowls, if desired, garnish with

additional fresh thyme. Makes 5 main-dish servings.

 

Note: You may substitute 2 cups of Vegetable Stock (see separate recipe)

for the 2 cups water and the bouillon granules.

 

Start to finish: 40 minutes

 

Per serving: 288 Calories; 9 G Total fat; 5 G Saturated fat; 26 MG

Cholesterol; 512 MG Sodium; 41 G Carbohydrate; 6 G Fiber; 15 G

Protein. Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1/2 milk.

 

 

 

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