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Broccoli-Cheddar Chowder



  • 1 1/2 cups milk
  • 1 (11 ounce) can condensed cheddar cheese soup
  • 1 cup frozen loose-pack chopped broccoli
  • 1/2 cup frozen loose-pack hash brown potatoes
  • 1/2 cup frozen whole kernel corn
  • 2 tablespoons chopped pimiento


  1. In a medium saucepan stir together milk and soup. Cook and stir over medium heat till bubbly.
  2. Remove from the heat. Stir in broccoli, hash browns, corn, and pimiento; cool. Pour mixture into a 1-quart freezer container. Seal, label, and freeze.
  3. To serve, transfer frozen mixture to a large saucepan. Cover and cook over medium low heat for 40-45 minutes or till heated through. stirring occasionally.

Makes 6 servings.

Source: Fix & Freeze - Better Homes and Garden


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