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| | Cheddar Farmhouse Chowder One 10 1/2 ounce can of condensed cream of mushroom soup
1 1/2 cups of milk or evaporated milk
One 16 ounce bag of frozen corn, carrots and broccoli, thawed
2 medium baking potatoes, cut into 1/2 inch cubes
1/2 teaspoon of dried thyme leaves
1/8 teaspoon of ground red pepper
1/4 teaspoon of black pepper
1/2 cup of frozen peas, thawed
1/4 teaspoon of salt
3/4 cup, (about 3 ounces) of Cheddar cheese, shredded |
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In a large saucepan, whisk together the soup and milk until well blended. Bring to a boil over medium high heat, stirring frequently. Add corn mixture, potatoes, thyme, ground red pepper, if desired, and black pepper. Return to a boil, reduce the heat, cover, and simmer for 15 minutes or until the carrots are just tender, stirring frequently with a spatula. Remove from heat, stir in peas and salt. let stand for 5 minutes t absorb flavors. Ladle equal amounts into soup bowls and top each with 3 tablespoons of grated cheese. Makes 5 servings |
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