Cheesy Vegetable Chowder
You can double the recipe and freeze half for another day. Just cool the soup down, set up a freezer bag in a large glass or cup (it’s easier to manage) and pour the soup you want to freeze into bag, seal and freeze it
Ready in 45 minutes
Serves : 2
2 chicken or beef bouillon cubes
1 cup water
1 cup diced celery
2 cups diced potatoes
1 cup diced carrot
1 -10oz bag frozen mixed veggies; (broccoli, carrot and cauliflower combo)
1 can cream of chicken soup
1 can milk; (use the empty cream of chicken soup can)
1 lb (16 oz.) Velveeta cheese; cubed
Place your bouillon cubes, water, celery, potatoes, and carrots in a large pot and bring to a boil.
Boil until bouillon cubes have dissolved.
Add your bag of frozen veggies and turn heat down to low.
Place lid on top of pot and let simmer for 30-40 minutes (add water if necessary).
Add cream of chicken soup, milk, and Velveeta cheese.
Stir constantly until cheese is all melted.
Serve with bread bowls or warm rolls.
You can even use an immersion blender and blend everything for a bisque
By Jen Welch