Cheesy Veggie Chowder from "Soup's On!" by Valerie Phillips |
The schools and county declared a "snow day," meaning no school and no offices open. I know it's also a soup day.
I searched the freezer and found I had most of the ingredients for the Cheesy Veggie Chowder recipe from my cookbook, "Soup's On!" But whatever I didn't have, too bad. I wasn't going to the grocery store. That's the beauty of this soup, and many others, is that you can swap out ingredients depending on what you have on hand. Instead of carrots, I used a can of corn. Instead of Velveeta, I used 8 ounces of lite cream cheese and more broth. Instead of cooking it on the stovetop, which only takes 30 minutes, I decided to simmer it in my slow cooker for about three hours, then added the broccoli and peas during 15 minutes before serving so they didn't lose their bright green color.
CHEESY VEGGIE CHOWDER
Prep time: 30 minutes
Makes about 6 1 ½-C. servings
No peeling or
chopping required for this fast chowder! Feel free to experiment with adding other
favorite vegetables. Add the peas near the end of cooking time so they keep their
bright color.
2 cans chicken broth (or 4 bouillon cubes plus 3 3/4 C.
water)
1 28-oz. package frozen Southern-style hash browns O’Brien
2 Tbsp. dried chopped onions
1 ½ C. frozen diced carrots (or about 1 C. fresh sliced
carrots) -
1 lb. Velveeta processed cheese
1 C. milk
1 12-oz. package frozen chopped broccoli
1 C. frozen peas
Salt and pepper, to taste
1. Pour broth in a large (4-quart) pot over high
heat. Add hash browns, onions and carrots; cover and allow the broth to come to
a gentle boil.
2. Cook 10 minutes, or until potatoes and carrots are
almost tender.
3. While vegetables are cooking, cut Velveeta
cheese into large slices or chunks.
4. Lower the heat to medium and stir in Velveeta,
milk, and broccoli. Simmer another 10 minutes, stirring occasionally, until
broccoli is tender and Velveeta is melted.
5. Stir in peas. Taste and add salt or pepper as
desired. Allow the soup to stand, off the heat, for about 5 minutes before
serving. Garnish with shredded cheese, bacon or parsley.
Options: If you have time, you can add
chopped vegetables such as celery or cauliflower during the cooking process.
3 comments:
I made your loaded potato soup the other night. I surprisingly had all the ingredients on hand. It was yummy and easy. I tried not to think about all the cream cheese I was eating but it was delicious:-)
Thanks Ruth! I always use the lite cream cheese, but there's still a lot of fat in it. I think the fat-free cream cheese would clump instead of melt, and it tastes weird.
Hi Valerie!
I just saw on your profile that you are from Kaysville- so am I!! So cool!
Anyway, my sisters and I have started a new site (MyRecipeMagic.com) and are inviting local Utah Bloggers to a launch party this Thursday (January 17) at Garnder Village. The party will go from 7-9 pm. We will be giving away a Blendtec blender, introducing you to our new site, having an all-you-can-eat crepe bar, and hanging out with some amazing bloggers (who doesn't want an excuse to party?!).
Our new website is a great resource for bloggers and recipe lovers- it's an online recipe sharing community where you are PAID to share your recipes and we help drive traffic back to your own site. We just presented this website to 3,000 bloggers at the NMX BlogWorld conference last week in Las Vegas (where we received an amazing response) and now we want to share it with our fellow Utah bloggers before it goes public to the rest of the world. Even if you don't have a blog, you can still share your recipes and make some extra "dough". :)
We have learned over the past few years that a way to improve your SEO and lower your Alexa ranking is through links- both internal and external links (we have lowered our personal Alexa ranking all the way down to about 3,000). My Recipe Magic provides a way for you to have up to 8 links back to your site on each recipe that you share. Even if you don't have a recipe blog, you can share maybe a family recipe or favorite recipe and link back to your blog to help drive more traffic. Plus, you will make money for each recipe you share . . . it's a win-win situation!
If you have sisters, friends, or your mom who would love to share their recipes and make some extra money, feel free to bring them along! Just let us know when you RSVP how many people will be coming. We will have people on site to help you get sign up and start adding recipes (and making money) that night!
We are looking forward to a great night and hope to see you there!
If you would like to come, please reply to this email to reserve your spot.
Love,
Camille and the Sisters from SixSistersStuff.com
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