Vegetable Chowder With Cheese

Category

 3 ½ cups chicken broth
 6 celery stalks, diced
 4 carrots, peeled and diced
 1 large onion, diced
 ½ tsp pepper
 1 tsp salt
 2 cups frozen corn, thawed
 ¼ cup butter
 ¼ cup all-purpose flour
 2 cups milk
 2 cups cheddar cheese, grated

1

Combine the first 6 ingredients in a Dutch oven and bring to a boil. Cover and reduce heat to simmer for 30 minutes. Stir in the thawed corn.
Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook one minute, sitrring constantly. Add milk slowly, continuing to stir until mixture is thickened and bubbly.
Add cheese, stirring until melted and bubbly and soup is thoroughly heated.

Ingredients

 3 ½ cups chicken broth
 6 celery stalks, diced
 4 carrots, peeled and diced
 1 large onion, diced
 ½ tsp pepper
 1 tsp salt
 2 cups frozen corn, thawed
 ¼ cup butter
 ¼ cup all-purpose flour
 2 cups milk
 2 cups cheddar cheese, grated

Directions

1

Combine the first 6 ingredients in a Dutch oven and bring to a boil. Cover and reduce heat to simmer for 30 minutes. Stir in the thawed corn.
Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook one minute, sitrring constantly. Add milk slowly, continuing to stir until mixture is thickened and bubbly.
Add cheese, stirring until melted and bubbly and soup is thoroughly heated.

Vegetable Chowder With Cheese
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