Try this Vegetable Cheese Chowder with Beer recipe, or contribute your own.
Suggest a better descriptionPrepare the frozen vegetables according to directions on package; drain and set aside. In a large saucepan, melt butter or margarine; stir in flour, salt, and mustard. Cook over low heat, stirring constantly, until mixture is smooth and bubbly, about 4 minutes. Remove from heat. Stir in the milk and Worcestershire sauce. Heat the milk mixture, stirring constantly, until it boils and thickens enough to coat a spoon, about 4 minutes. Stir in the cheese. Cook and continue to stir over medium heat until the cheese is melted, about 5 minutes. Stir in the vegetables and beer, and bring the soup back to a simmer. Garnish with croutons. Recipe by: The Complete Book of Soups and Stews-Bernard Clayton Jr.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 4 servings | ||
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Calories: 568 | ||
Calories from Fat: 391 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.4g | 58 % | |
Saturated Fat 20.1g | 100 % | |
Monounsaturated Fat 15.2g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 86.4mg | 27 % | |
Sodium 485.3mg | 17 % | |
Potassium 176.6mg | 5 % | |
Total Carbohydrate 22.6g | 7 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 21.4g | ||
Protein 18.6g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 568
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