Name: Spring Fling Vegetable Chowder
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 8 cups
Ingredients: 1 Tablespoon vegetable oil1 small onion; chopped2 cups chopped asparagus (fresh or frozen)1 large potato; peeled and diced3 cups low-sodium broth (any type) or water1 can (15 ounces) cream-style corn1 cup peas (frozen or canned; drained and rinsed)½ teaspoon salt (optional)½ teaspoon pepper (optional)½ cup grated cheddar cheese

A delicious chowder packed with spring vegetables, hearty potatoes and topped with tangy cheddar cheese.

Recipe Card

Spring Fling Vegetable Chowder.pdf

Bowl of soup with asparagus and potatoes topped with cheddar cheese.

Prep time: 15 minutes
Cook time: 30 minutes
Makes: 8 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil

1 small onion, chopped

2 cups chopped asparagus (fresh or frozen)

1 large potato, peeled and diced

3 cups low-sodium broth (any type) or water

1 can (15 ounces) cream-style corn

1 cup peas (frozen or canned, drained and rinsed)

½ teaspoon salt (optional)

½ teaspoon pepper (optional)

½ cup grated cheddar cheese

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Heat oil in large pot over medium heat (300 degrees F in an electric skillet). Cook onion, asparagus and potato until soft, about 10 minutes.
Add broth and corn. Cover and simmer until potato is tender, about 10 minutes.
Add peas, salt and pepper, if desired, and simmer 2 to 3 more minutes.
Top with cheese and serve warm.
Refrigerate leftovers within 2 hours.

Notes

Broth can be homemade, canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Leave skin on potato for added fiber.
Try using fresh or frozen broccoli instead of asparagus.
Try using canned green beans or diced tomatoes instead of peas.