Cheesy Vegetable Chowder
Rich Welsh rarebit and creamy potato soup blend perfectly in this quick-to-fix chowder. Serve with a loaf of warm, crusty bread and cool, crisp green salad.
3 tablespoons butter or margarine
1/3 cup sliced celery
1/3 cup chopped green onions
1 (10-ounce) package frozen Welsh rarebit, defrosted according to package directions
1 (10.75-ounce) can condensed cream of potato soup
1 1/2 cups milk
1 1/2 cups frozen corn
1/3 cup frozen peas
1/4 teaspoon red pepper sauce
Real bacon crumbles
- Melt butter in large skillet. Add celery and onion; cook for 5 minutes.
- Add Welsh rarebit, soup, milk, corn, peas and red pepper sauce. Bring to a boil; reduce heat to low. Cook for 10 minutes.
- Serve topped with bacon crumbles.
Makes 4 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.