Cheddared Farmhouse Chowder

Name: Cheddared Farmhouse Chowder
Ingredients: 1 (10 1/2 ounce) can cream of mushroom soup; 1 1/2 cups nonfat milk or 1 1/2 cups evaporated skim milk; 1 (16 ounce) bag frozen corn, carrots and broccoli, thawed; 2 medium baking potatoes, cut into 1/2-inch cubes; 1/2 teaspoon dried thyme; 1/4 teaspoon black pepper; 1/8 teaspoon ground red pepper (optional); 1/2 cup frozen peas, thawed; 1/4 teaspoon salt; 3/4 cup reduced-fat sharp cheddar cheese

10 ingredients

5 steps

Ingredients

1 (10 1/2 ounce) can cream of mushroom soup
1 1/2 cups nonfat milk or 1 1/2 cups evaporated skim milk
1 (16 ounce) bag frozen corn, carrots and broccoli, thawed
2 medium baking potatoes, cut into 1/2-inch cubes
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (optional)
1/2 cup frozen peas, thawed
1/4 teaspoon salt
3/4 cup reduced-fat sharp cheddar cheese

Directions

1

Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.
2

Add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired.
3

Return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently.
4

Remove from heat, stir in peas and salt.
5

Let stand 5 minutes to absorb flavors. Ladle equal amounts into soup bowls. Top each with about 2-1/2 tablespoons shredded cheese.