PREP TIME: 15 min TOTAL TIME: 45 min
In a medium saucepan mix vegetables, salt and water; bring to a boil over high heat. Cover; reduce heat to low and simmer for 10 minutes; stirring occasionally. Remove from the heat. (Do not drain). Set aside.
In a large saucepan, over low heat melt the butter and then stir in flour; cook and stir for 2 minutes or until bubbly. Gradually add in the milk and stir until well blended. Turn the heat up to medium; cook until the mixture boils and thickens, stirring constantly. Reduce the heat to low and simmer for 5 minutes.
Add the cheese and cook until it melts; stirring constantly. Add the undrained vegetables and the corn. Cook until heated through, stirring occasionally. (Do not allow to boil).
Serve with your favorite salad and bread and enjoy.
SUBSTITUTE: You can use 2 chicken bouillon cubes in place of the salt, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (194g)|
|Recipe Makes: 8|
|Calories from Fat: 111 (48%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 35.1mg||11 %|
|Sodium 315.8mg||11 %|
|Potassium 394.1mg||10 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 22.1g|
|Protein 7.6g||11 %|
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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: 231
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