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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A hotter twist on an old favorite. I don't remember where I got this recipe but my daddy loves it. Ingredients:
1/2 cup butter |
1 cup carrot, 1/8-inch cube |
1/2 cup celery, 1/8-inch cube |
3 cups chicken broth |
3 cups half-and-half |
2 lbs velveeta cheese, small cubes |
1 tablespoon parsley, finely chopped (fresh) |
1/2 cup jalapeno pepper, finely chopped |
Directions:
1. Melt the butter in a Dutch oven.
2. Add the carrots, onions and celery all at once and saute' until soft but not brown.
3. Add flour and stir to combine.
4. Cook until mixture begins to turn light brown in color.
5. Over medium high heat, add the chicken broth a little at a time.
6. Stir well and continue to cook stirring with a whisk until a thick base forms.
7. Add half and half being careful not to let it boil.
8. Add cheese, stirring until melted.
9. About 15 minutes before serving, add the parsley and finely chopped jalapeno peppers.
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