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Name: Cheddar Vegetable Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Vegetable oil; 1 1/2 c Chicken Stock; 1/2 ts Cayenne pepper; 1/3 c Finely chopped celery; 1/2 lb Extra sharp Cheddar cheese;; 1/3 c Finely chopped carrot; 1 md Boiling potato cut into; 2 tb Flour; 3/4 ts Worcestershire Sauce; 1/2 c Dry white wine; 1 1/2 c Small broccoli florets; 1/2 c Rye croutons; 1/2 c Onion finely chopped; 1/2 c Red bell pepper cut into

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INGREDIENTS

2 tb Vegetable oil
1 1/2 c Chicken Stock
1/2 ts Cayenne pepper
1/3 c Finely chopped celery
1/2 lb Extra sharp Cheddar cheese;
1/3 c Finely chopped carrot
1 md Boiling potato cut into
2 tb Flour
3/4 ts Worcestershire Sauce
1/2 c Dry white wine
1 1/2 c Small broccoli florets
1/2 c Rye croutons
1/2 c Onion ; finely chopped
1/2 c Red bell pepper cut into

Servings

INSTRUCTIONS

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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Nutrition

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Serving Size: 1 Serving (1194g)
Recipe Makes: 1 servings

Calories: 1488
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 %
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.

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Calories per serving: 1488

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