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Soups/stews

Vegetable and Cheese Chowder

Vegetable and Cheese Chowder recipe
photo by:kraft
Chock-full of potatoes, peas, green bell pepper, onion and carrot, this hearty, cheesy soup is the perfect autumn meal. Serve with crusty bread.
time
prep:
15 min
total:
55 min
servings
total:
6 servings
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What You Need

1/4
cup  (1/2 stick) butter or margarine
1
medium  green pepper, chopped
1
cup  sliced carrots
1
medium  baking potato, chopped
1/4
cup  chopped onions
5
Tbsp.  flour
2
cans  (14-1/2 oz. each) chicken broth
8
 KRAFT DELI DELUXE Process American Cheese Slices, chopped
2
cups  milk
1
pkg.  (10 oz.) frozen green peas
1/8
tsp.  ground white pepper

Make It

MELT butter in 3-qt. saucepan on medium heat. Add green peppers, carrots, potatoes and onions; cook 20 min. or until vegetables are tender, stirring occasionally.

ADD flour; cook and stir 1 min. Gradually add broth, stirring until well blended after each addition. Bring to boil, stirring constantly. Reduce heat to medium.

ADD cheese; stir until completely melted. Gradually add milk, stirring until well blended after each addition. Stir in peas. Cook until heated through, stirring occasionally. Season with the white pepper.

Kraft Kitchens Tips

Size-Wise
Warm up after an outdoor activity this fall with a serving of this hearty chowder.
How to Chop Potatoes
Cut potatoes into slices. Stack a few slices at a time and cut into small pieces.
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