Cheddared Farmhouse Chowder

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 1/2 cups nonfat milk or 1 1/2 cups evaporated skim milk
• 1 (16 ounce) bag frozen corn, carrots and broccoli, thawed
• 2 medium baking potatoes, cut into 1/2-inch cubes
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper (optional)
• 1/2 cup frozen peas, thawed
• 1/4 teaspoon salt
• 3/4 cup reduced-fat sharp cheddar cheese

Recipe

• 1 combine soup and milk in large saucepan; whisk until well blended. bring to a boil over medium-high heat, stirring frequently.
• 2 add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired.
• 3 return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently.
• 4 remove from heat, stir in peas and salt.
• 5 let stand 5 minutes to absorb flavors. ladle equal amounts into soup bowls. top each with about 2-1/2 tablespoons shredded cheese.