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Better Homes and Gardens' Easy Cheesy Vegetable-Chicken Chowder

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“ORIGINAL TEXT: This soup cooks up thick and quick in no time at all! It uses a can of potato soup as a base. I haven't made it yet, but will report back when I do. UPDATE: Well, I finally made this, and I wanted to tell you all how it came out... which was not great. Even with a bunch of changes to liven it up (I sauteed a whole onion and two cloves of garlic first, and then added a bunch more spices , including red pepper, chili powder, garlic powder, sea salt, black pepper, and Italian seasoning), the soup was pretty bland, and the flavors did not meld well. I might only give it 3 stars if I was rating it. Boo hiss! Instead of this recipe, I suggest Almost Too-Easy Potato-Chicken-Cheese Soup (Almost Too-Easy Potato-Chicken-Cheese Soup) which was way, way, way better! (If you do still want to make this one, I think you will be happier using a vegetable mix instead of just broccoli. Also, definitely chop the vegetable mix before adding it to the pot, otherwise the chunks are too big). Sorry to disappoint!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan combine broccoli, corn, water, onion, and thyme. Bring to a boil. Reduce heat and simmer, covered, for 8 to 10 minutes or until vegetables are tender. Do not drain.
  2. Stir milk, chicken or turkey, potato soup, the 3/4 cup cheddar cheese, and pepper into vegetable mixture. Cook (stirring often) over medium heat until cheese melts and mixture is heated through.
  3. Sprinkle each serving with the remaining cheddar cheese. That's it! You're done.

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