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Cheese & Vegetable Chowder




Source of Recipe


Woman's Day


List of Ingredients




3 strips (3 oz) bacon
1 cup chopped onion
2 chicken-broth cubes
3 cups cubed, scrubbed all-purpose potatoes
1 cup diced carrots
1 can (15 oz) whole-kernel corn, drained
1 box (10 oz) frozen chopped kale or spinach
4 cups (1 qt) 1% lowfat milk
1/4 cup plus 2 Tbsp all-purpose flour
3/4 tsp salt
6 oz Cheddar cheese, shredded

Garnish:
Sliced scallions



Recipe



1. Cook bacon in a 5-qt pot over medium heat until crisp. Drain on paper towel, then crumble. Discard all but 2 tsp fat from pot.

2. Sauté onion in fat in pot over medium heat 4 to 5 minutes, stirring often, until tender. Stir in 2 cups water, the broth cubes, potatoes, carrots, corn and kale. Bring to a boil, reduce heat, cover and, stirring often to break up frozen kale, simmer 15 minutes or until vegetables are tender.

3. Whisk milk, flour and salt in a medium bowl until blended. Stir into pot. Bring to a gentle boil, stirring occasionally, and cook 3 minutes or until slightly thickened.

4. Add cheese; stir until melted. Ladle into soup plates or bowls. Sprinkle servings with bacon; garnish with scallions.