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Photo for - Cheddar Vegetable Chowder

Cheddar Vegetable Chowder

A great way to get the family to enjoy their vegetables. Remember to use their favourite vegetable combination. Serve with whole grain rolls for a satisfying and comforting meal.

  • Yields: 12
  • Preparation: 25 minutes

Ingredients

  • 3 tbsp (45mL) GAY LEA - Salted Butter
  • 1 cup (250mL) onion, finely chopped
  • 4 cups (1L) water
  • 3 tbsp (45mL) chicken broth, or 2 chicken bouillon cubes, crumbled
  • 3 cups (750mL) frozen spinach
  • 1/3 cup (75mL) all purpose flour
  • 1 tsp (5mL) paprika
  • 1 tsp (5mL) dry mustard
  • 4 cups (1L) Hewitt's - milk
  • 4 cups (1L) IVANHOE - Old Cheddar, shredded
  • salt
  • pepper
  • IVANHOE - Old Cheddar, additional shredded for garnish

Instructions

  1. In large pot, melt butter on medium high; cook onion, for about 3 minutes or until tender. Add water and chicken broth mix; bring to boil on high heat. Add vegetables; bring to boil. Reduce heat to medium and cook 2 minutes or until vegetables are tender crisp.
  2. Whisk flour into milk and gradually pour into pot while stirringwith paprika and mustard. Cook, stirring often, for 5 minutes or until slightly thickened.
  3. Remove from heat. Add Canadian Cheddar and stir until melted. Season to taste with salt and pepper.
  • Sprinkle additional shredded Cheddar over each serving.
Photo of - Cheddar Vegetable Chowder

Ingredients

  • 3 tbsp (45mL) GAY LEA - Salted Butter
  • 1 cup (250mL) onion, finely chopped
  • 4 cups (1L) water
  • 3 tbsp (45mL) chicken broth, or 2 chicken bouillon cubes, crumbled
  • 3 cups (750mL) frozen spinach
  • 1/3 cup (75mL) all purpose flour
  • 1 tsp (5mL) paprika
  • 1 tsp (5mL) dry mustard
  • 4 cups (1L) Hewitt's - milk
  • 4 cups (1L) IVANHOE - Old Cheddar, shredded
  • salt
  • pepper
  • IVANHOE - Old Cheddar, additional shredded for garnish