Chock-full of potatoes, peas, green bell pepper, onion and carrot, this hearty, cheesy soup is the perfect autumn meal. Serve with crusty bread.
What You Need
Original recipe yields 6 servings
1/4 cup (1/2 stick) butter or margarine
1 medium green pepper, chopped
1 cup sliced carrot s
1 medium baking potato, chopped
1/4 cup chopped onion s
5 Tbsp. flour
2 cans (14-1/2 oz. each) chicken broth
8 KRAFT DELI DELUXE Process American Cheese Slice s, chopped
2 cups milk
1 pkg. (10 oz.) frozen green peas
1/8 tsp. ground white pepper
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.