Try this Cheddar Vegetable Chowder recipe, or contribute your own.Suggest a better description
In a 2-quart saucepan heat oil over moderate heat until hot but not smoking . Add onion, carrot, celery, pepper and potato. Cook until onion is soft. Add flour and cook over medium heat, stirring for 3 minutes. Add chicken stock, wine, Worcestershire sauce, cayenne and broccoli florets. Simmer, covered, for 10 to 15 minutes until broccoli and potatoes are tender. Remove the pan from heat and stir in Cheddar , a little at a time, stirring until cheese is melted. Season with salt and pepper Serve with Rye Croutons Yield: 3 1/2 cups Recipe by: COOKING LIVE SHOW #CL9216
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|Serving Size: 1 Serving (1194g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 926 (62%)|
|Amt Per Serving||% DV|
|Total Fat 102.8g||137 %|
|Saturated Fat 51.6g||258 %|
|Monounsaturated Fat 37.1g|
|Polyunsanturated Fat 9g|
|Cholesterol 259.7mg||80 %|
|Sodium 2546.2mg||88 %|
|Potassium 1576.6mg||41 %|
|Total Carbohydrate 55.9g||16 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 51.1g|
|Protein 80.7g||115 %|
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Calories per serving: 1488
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