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Creamy Vegetable Chowder

Serve this easy-to-make soup with whole grain bread, salad and ice-cold milk for a complete meal.

1 small onion, chopped
2 tablespoons butter
3 cups fat free, reduced-sodium chicken broth
1 (16-ounce) bag frozen vegetable blend
2 cups 1% low-fat milk
1 cup shredded Cheddar cheese
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper

Parent: Peel, wash and chop onion.

Parent and Child: Melt butter in large saucepan. Add onion and cook until tender, about 5 minutes.

Parent and Child: Stir in chicken broth and vegetables and bring mixture to a boil. Reduce heat, cover and simmer for 5 minutes.

Parent: Puree 2 1/2 cups of vegetable and broth mixture in blender until smooth and return to saucepan.

Parent and Child: Stir in milk, cheese and seasonings and simmer 10 minutes.

Parent: Serve with additional shredded cheese, if desired. Enjoy!

Makes 6 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Nutrition Analysis per Serving
229 Calories
24 g Carbohydrates
13 g Protein
9 g Total Fat
5 g Saturated Fat
28 mg Cholesterol
646 mg Sodium
250 mg Calcium: (25% Daily Value)
6 g Dietary Fiber

Source: Recipe created by 3-A-Day™ of Dairy, www.3aday.org

Try these other delicious soups from 3-A-Day™ of Dairy recipes:
Cheesy Potato Broccoli Soup
Slow Cooker Creamy Vegetable Barley Soup
Southwestern Cheese and Corn Chowder