Broccoli-Cheddar Chowder
Yield
6 servingsPrep
25 minCook
45 minReady
70 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
milk
|
|
| 1 | can |
soup, cream of cheddar
(11 oz) |
*
|
| 1 | cup |
broccoli, frozen
loose-pack, chopped |
|
| ½ | cup |
hash brown potatoes
frozen, loose-pack |
|
| ½ | cup |
whole kernel corn, frozen
|
* |
| 2 | tablespoons |
pimentos
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
milk
|
|
| 1 | can |
soup, cream of cheddar
(11 oz) |
*
|
| 237 | ml |
broccoli, frozen
loose-pack, chopped |
|
| 118 | ml |
hash brown potatoes
frozen, loose-pack |
|
| 118 | ml |
whole kernel corn, frozen
|
* |
| 3E+1 | ml |
pimentos
chopped |
|
Directions
In a medium saucepan stir together milk and soup.
Cook and stir over medium heat until bubbly.
Remove from the heat.
Stir in broccoli, hash browns, corn, and pimiento; cool.
Pour mixture into a 1-quart freezer container.
Seal, label, and freeze.
To serve, transfer frozen mixture to a large saucepan.
Cover and cook over medium low heat for 40 to 45 minutes or until heated through, stirring occasionally.
