Cheesy Vegetable Chowder
A good basic recipe for a hearty vegetable and cheddar cheese chowder.
3 1/2 cups chicken broth
8 celery ribs, sliced
4 carrots, sliced
2 medium potatoes, peeled and cubed
1 large onion, chopped
1/2 teaspoon ground black pepper
2 cups frozen whole kernel corn, thawed
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
Garnish: chopped fresh parsley and shredded cheddar cheese (optional)
- Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 15 to 20 minutes or until vegetables are tender. Remove from heat, and stir in corn.
- Melt butter in a heavy saucepan over low heat; add 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. Serve immediately. Garnish, if desired.
Makes 4 servings.