Vegetable-Cheese Chowder
Kathy GrashoffFort Wayne, IN
For variety, use Swiss or smoked Gouda cheese.
16-oz. pkg. frozen broccoli, cauliflower and carrot mix
2 c. milk, divided
1/3 c. all-purpose flour
14-1/2 oz. can chicken broth
1 c. Gouda cheese, shredded
Prepare vegetables according to package directions; do not drain. Whisk 2/3 cup milk and flour together; mix well. Pour into vegetables; stir in remaining milk and chicken broth. Heat, stirring often, until thickened and bubbly; heat one minute more. Reduce heat to low; stir in Gouda cheese until melted. Makes 4 servings.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
Kathy GrashoffFort Wayne, IN
For variety, use Swiss or smoked Gouda cheese.
16-oz. pkg. frozen broccoli, cauliflower and carrot mix
2 c. milk, divided
1/3 c. all-purpose flour
14-1/2 oz. can chicken broth
1 c. Gouda cheese, shredded
Prepare vegetables according to package directions; do not drain. Whisk 2/3 cup milk and flour together; mix well. Pour into vegetables; stir in remaining milk and chicken broth. Heat, stirring often, until thickened and bubbly; heat one minute more. Reduce heat to low; stir in Gouda cheese until melted. Makes 4 servings.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
