Cheese and Vegetable Chowder |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe is delicious, very filling, and makes a wonderful meal on a cold winter day. Ingredients:
4 tablespoons margarine |
1/4 cup finely chopped onion |
1 cup chopped green pepper |
1 cup pared sliced carrot |
1 cup pared diced potato |
1 (10 ounce) package frozen peas |
5 tablespoons flour |
2 (10 3/4 ounce) cans condensed chicken broth, undiluted |
3 cups grated sharp cheddar cheese (you have to use sharp cheddar...mild won't taste right) |
2 cups milk |
1/4 teaspoon salt |
1 dash pepper |
1/2 cup crouton, optional |
Directions:
1. In hot margarine in 3 qt saucepan, cook vegetables, covered and stirring occasionally, 20-25 minutes, or until tender.
2. Heat must not be too high, or vegies will burn, so check often.
3. Remove from heat.
4. Stir in flour, mix well.
5. Cook 1 minute, stirring occasionally.
6. Add Chicken broth to vegetable mixture.
7. Bring to Boiling, stirring CONSTANTLY.
8. Gradually stir in cheese.
9. Cook over medium heat, stirring, until cheese has melted.
10. Gradually add milk.
11. Season with salt and pepper.
12. Bring just to boiling, but DO NOT BOIL.
13. Sprinkle with parsley, serve with croutons.
14. Makes 6 to 8 servings (that's a lie, it's more like 4 servings).
15. I like to serve with fresh, toasted, buttered bread.
16. MMMMmmmm- homemade bread from the grocery store deli is usually good.
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