Lite Cheese Vegetable Chowder

Preparation:  10 min. Cooking: 25 min. Total: 35 min.
Recipe photo
  • 2 Tbsp unsalted butter
  • 2 Cup cabbage , chopped
  • 1 Cup onions , sliced
  • 1 Cup celery , chopped
  • 1 Cup carrots, grated
  • 1 Lb canned creamed corn
  • 1/2 Lb canned sweet peas , drained
  • 1 1/4 Pint milk
  • 1/4 tsp pepper
  • 1/2 tsp dried thyme , leaves
  • 3/4 Lb light pasteurized processed cheese , cubed
Melt butter in a Dutch oven or large saucepan over medium high heat. Add cabbage, onions, celery and carrots. Cook 8-10 minutes, stirring frequently, or until crisp-tender. Add corn, peas, milk, and thyme. Season with salt and pepper to taste. Reduce heat to medium. Cook 15-20 minutes, stirring occasionally, or until vegetables are crisp-tender. Add cheese and stir until melted. Heat gently, stirring frequently. Do not boil.
Calories
310 Cal
Fat
17 g
Carbs
29 g
Protein
14 g
Fiber
4.2 g
Sugar
13 g
Cholesterol
50 mg
Sodium
760 mg


Nutrients

Fiber     4.2 g
Fat     17 g
Sugar     13 g
Carbs     29 g
Protein     14 g
Calories     310 Cal

Fats

Fat, Poly     1 g
Fat, Mono     4.6 g
Fat, Sat     9.8 g
Fat, Trans     0 g
Fat, Percent     49 %

Vitamins

Vitamin, K     42 mcg     35 %
Vitamin, A     4600 IU     150 %
Vitamin, B12     0.9 mcg     38 %
Niacin     1.3 mg     8.1 %
Riboflavin     0.5 mg     36 %
Vitamin, C     19 mg     21 %
Vitamin, D     35 IU     5.8 %
Vitamin, B6     0.2 mg     15 %
Vitamin, E     0.6 mg     4.2 %
Panto, Acid     1 mg     21 %
Choline     48 mg     8.7 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     370 mcg     37 %
Phosphorus     340 mg     48 %
Magnesium     48 mg     11 %
Copper     0.1 mcg     15 %
Fluoride     42 mcg     1100 %
Zinc     2.4 mg     22 %
Cholesterol     50 mg     0.8 %
Sodium     760 mg     51 %
Selenium     11 mcg     21 %
Manganese     0.3 mg     4.3 %
Potassium     580 mg     12 %
Iron     1.3 mg     16 %