Cheesy Vegetable Chowder

16 ingredients
12 steps

Ingredients

  • 12 (3/4-ounce) slices Land O Lakes Deli American
  • 6 (3/4-ounce) slices Land O Lakes Deli Swiss Cheese
  • 3 tablespoons Land O Lakes Butter
  • 1 large (1 cup) onion, sliced
  • 1/4 cup all-purpose flour
  • 5 cups Land O Lakes Half & Half
  • 2 medium (1 1/2 cups) carrots, thinly sliced
  • 1 rib (3/4 cup) celery, thinly sliced
  • 1 (14-ounce) package frozen Brussels sprouts, thawed, cut in half
  • 1 (10-ounce) package frozen chopped spinach, thawed, well-drained
  • 4 teaspoons instant chicken bouillion
  • 2 teaspoons ground mustard
  • 2 teaspoons salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper

Directions

  1. 1
    Stack cheese slices.
  2. 2
    Cut into thin strips; finely chop.
  3. 3
    Set aside.
  4. 4
    Melt butter in heavy 4-quart saucepan over medium heat until sizzling.
  5. 5
    Add onion; cook 3-4 minutes or until onion is softened.
  6. 6
    Stir in flour; continue cooking until mixture is bubbly.
  7. 7
    Gradually stir in half & half.
  8. 8
    Add all remaining ingredients except cheese; stir to mix.
  9. 9
    Continue cooking, stirring occasionally, until mixture comes to a boil.
  10. 10
    Reduce heat to low; cook 15-20 minutes or until vegetables are tender.
  11. 11
    Stir in cheese.
  12. 12
    Continue cooking 3-5 minutes or until cheese is melted.

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