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    Cheese Vegetable Chowder


    Source of Recipe


    Healthy Exchanges Cookbook


    Recipe Introduction


    Makes 4 1-1/2-cup servings. 3 pts. per serving.


    List of Ingredients


    • 2 cups (1 16-oz. can) FF low sodium chicken broth
    • 1 cup sliced carrots
    • 1/2 cup chopped celery
    • 1/2 cup chopped onion
    • 2 cups skim milk
    • 3 T. flour
    • 1 scant cup (3-3/4-oz.) shredded RF cheddar cheese
    • 1 tsp. dried parsley flakes
    • 1/8 tsp. black pepper


    Instructions


    1. In a medium saucepan, combine chicken broth, carrots, celery and onion. Bring mixture to a boil. Reduce heat and simmer until vegetables are tender.
    2. In a covered jar, combine milk and flour; shake well. Pour into broth mixture.
    3. Add cheese, parsley flakes and pepper. Continue cooking until thick and bubble, stirring often.
 

 

 

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