Cheddar Vegetable Chowder

Lunch

A great way to get the family to enjoy their vegetables. Remember to use their favourite vegetable combination. Serve with whole grain rolls for a satisfying and comforting meal.

  • Total Preparation Time: 25 minutes

Makes 12 servings

Rating: 2.5 Stars

Ingredients

3 tbsp45 mLGAY LEA - Salted Butter
1 cup250 mLOnion, finely chopped
4 cups1 LWater
3 tbsp45 mLChicken Broth, or 2 chicken bouillon cubes, crumbled
3 cups750 mLFrozen Spinach
1/3 cup75 mLAll Purpose Flour
1 tsp5 mLPaprika
1 tsp5 mLDry Mustard
4 cups1 LMilk
4 cups1 LIvanhoe Cheddar Cheese, shredded
Salt
Pepper
Ivanhoe Cheddar Cheese, additional shredded for garnish
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Instructions

  1. In large pot, melt butter on medium high; cook onion, for about 3 minutes or until tender. Add water and chicken broth mix; bring to boil on high heat. Add vegetables; bring to boil. Reduce heat to medium and cook 2 minutes or until vegetables are tender crisp.
  2. Whisk flour into milk and gradually pour into pot while stirringwith paprika and mustard. Cook, stirring often, for 5 minutes or until slightly thickened.
  3. Remove from heat. Add Canadian Cheddar and stir until melted. Season to taste with salt and pepper.
  4. Sprinkle additional shredded Cheddar over each serving.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

3 tbsp45 mLGAY LEA - Salted Butter
1 cup250 mLOnion, finely chopped
4 cups1 LWater
3 tbsp45 mLChicken Broth, or 2 chicken bouillon cubes, crumbled
3 cups750 mLFrozen Spinach
1/3 cup75 mLAll Purpose Flour
1 tsp5 mLPaprika
1 tsp5 mLDry Mustard
4 cups1 LMilk
4 cups1 LIvanhoe Cheddar Cheese, shredded
Salt
Pepper
Ivanhoe Cheddar Cheese, additional shredded for garnish
Add to Shopping List

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