Quick Veggie-Cheese Chowder |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I've modified this recipe from one in Better Homes & Gardens cookbook; the original calls for using either BROCCOLI or CAULIFLOWER - I've only made it with broccoli but I'm sure it's good either way. It's very fast and easy, and really tasty! A perfect fast winter meal, paired with some crusty bread. Ingredients:
1 cup water |
1/2 cup chopped carrot (1 medium) |
1/2 cup chopped onion, chopped fine |
1 (10 ounce) package frozen broccoli or 1 (10 ounce) package cauliflower (or fresh) |
4 cups milk |
1/4 cup all-purpose flour |
1 chicken bouillon cube |
1/4 teaspoon white pepper |
1 1/2 cups shredded sharp cheddar cheese |
1 1/2 cups shredded american cheese or 1 1/2 cups monterey jack cheese |
1 dash red pepper |
Directions:
1. In large saucepan, boil water; add carrot, cauliflower or broccoli (I prefer fresh veggies, chopped pretty fine), onion.
2. Simmer, covered, about 4 minutes or until veggies are crisp-tender.
3. Do not drain.
4. In a small bowl, mix flour, white pepper and dash of red pepper; stir about 1 cup of the milk into flour mixture.
5. Stir flour mixture into veggies in saucepan.
6. Add 2 more cups milk and bouillon cube.
7. Cook and stir over medium heat until thick& bubbly, and bouillon cube has dissolved.
8. Cook for about 2 more minutes.
9. Add cheeses, gradually, and stir until melted.
10. Add additional cup of milk, gradually, until desired consistency.
11. (I need all 4 cups or it was too thick) Best if serve immediately, but reheats fairly well.
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