Kitchen Sanctuary · by Nicky Corbishley
Cheddar & Vegetable Chowder
NUTRITION · PER SERVING25M COOK
CAL 26%·PRO 47%
CARBS 48G37% OF CAL
7G FIBER0G ADDED0G INTRINSIC25G OTHER16G TOTAL SUGAR
FAT 26G45% OF CAL
14G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, quick cheese and vegetable soup thickened with a roux and ready in 25 minutes. Often served in a bread bowl for a filling comfort meal.
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View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons unsalted butter
- 3 tablespoons plain (all-purpose) flour
- 1 litre (4 cups + 3 tablespoons) full-fat (whole) milk
- 2 teaspoons vegetable bouillon (or 2 vegetable stock bouillon cubes, crumbled)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 500 g (1lb 2oz) mixed frozen vegetables
- 100 g (1 packed cup) grated/shredded mature (sharp) Cheddar
- 25 g (¼ packed cup) grated/shredded mature (sharp) Cheddar
- 4 large bread cobs
At a glance
PER SERVING · TIME 25M
CAL 26%·PRO 47%
CARBS 48G37% OF CAL
7G FIBER0G ADDED0G INTRINSIC25G OTHER16G TOTAL SUGAR
FAT 26G45% OF CAL
14G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1136mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 668mg
- Calcium
- 529mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1136MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.