Veggie Chowder With Tillamook Special Reserve Extra Sharp Cheese Recipe
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Directions:
- In a large stock pot over medium heat, combine the stock, potatoes and garlic.
- Bring to a boil, then stir in the onion, celery and carrots. Reduce heat and simmer 15 minutes.
- Stir in the corn, green peas and green beans. Continue cooking the mixture on low.
- Meanwhile, in a medium size saucepan over medium heat, melt the butter.
- Whisk in all the flour, the white pepper and the nutmeg to form a roux. Let cook 10 seconds.
- Whisk in the milk, a little bit at a time, cook, stirring until the soup is thick and bubbly. Be careful not to burn!
- Stir in the cubed cheese and cook until melted.
- Transfer the roux/cheese mixture to the large stock pot. Stir well and heat through.
- Serve hot, garnished with a sprinkle of fresh parsley for each bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.26 Kcal (1609 kJ) | ||
| Calories from fat | 155.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.26g | 27% | |
|---|---|---|---|
| Cholesterol | 42.24mg | 14% | |
| Sodium | 826.33mg | 34% | |
| Potassium | 922.89mg | 20% | |
| Total Carbs | 44.01g | 15% | |
| Sugars | 9.89g | 40% | |
| Dietary Fiber | 6.72g | 27% | |
| Protein | 15.53g | 31% | |
| Vitamin C | 22.6mg | 38% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.1mg | 17% | |
| Calcium | 316mg | 32% | |
| Amount Per 100 g | |||
| Calories | 95.65 Kcal (400 kJ) | ||
| Calories from fat | 38.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 27% | |
|---|---|---|---|
| Cholesterol | 10.52mg | 14% | |
| Sodium | 205.7mg | 34% | |
| Potassium | 229.74mg | 20% | |
| Total Carbs | 10.96g | 15% | |
| Sugars | 2.46g | 40% | |
| Dietary Fiber | 1.67g | 27% | |
| Protein | 3.87g | 31% | |
| Vitamin C | 5.6mg | 38% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.8mg | 17% | |
| Calcium | 78.7mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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