Cheesy Vegetable Chowder
|
3 1/2 cups of chicken broth
8 celery ribs, chopped
4 carrots, chopped
2 medium potatoes, peeled and cubed
1 large onion chopped
1/2 teaspoon pepper
2 cups frozen whole kernel corn, thawed
1/4 cup butter or margarine
1/4 cup flour
2 cups of milk
2 cups shredded sharp cheddar cheese
Chopped fresh parsley
Bring first 6 ingredients to boil in a Dutch oven.
Cover and reduce heat and simmer 15 to 20 minutes
or until vegetables are tender.
Remove from heat and stir in corn.
Melt butter in heavy saucepan over low heat
and stir in flour, whisking until smooth.
Cook 1 minute, whisking constantly.
Gradually whisk in milk, cook over medium heat,
whisking constantly until mixture is thickened and bubbly.
Add cheese, stirring until blended.
Stir cheese mixture gradually into vegetable mixture.
Cook over medium heat, stirring constantly
until thoroughly heated.
Garnish with parsley and serve.
Makes 10 cups.
|