Veggie Chowder With Tillamook Special Reserve Extra Sharp Cheese

Ingredients

• 3 1/2 cups vegetable broth
• 3 red potatoes or yukon gold potatoes, peeled and cubed
• 1 garlic clove, minced
• 1 red onion, peeled and chopped
• 2 cups celery & leaves, chopped
• 1 1/2 cups carrots, peeled and cut into thin coins
• 1 1/2 cups corn (fresh or frozen kernels)
• 1 1/3 cups green peas (fresh or frozen)
• 1 cup fresh green beans
• 1/4 cup butter
• 1/4 cup unbleached flour
• 1 1/2 cups milk (I used whole milk)
• 1/2 lb tillamook special reserve extra-sharp cheddar cheese, cut into cubes
• white pepper, to taste
• 1 pinch freshly ground nutmeg
• 1/4 cup fresh parsley, chopped, to garnish

Directions

1. 1

   In a large stock pot over medium heat, combine the stock, potatoes and garlic.

2. 2

   Bring to a boil, then stir in the onion, celery and carrots. Reduce heat and simmer 15 minutes.

3. 3

   Stir in the corn, green peas and green beans. Continue cooking the mixture on low.

4. 4

   Meanwhile, in a medium size saucepan over medium heat, melt the butter.

5. 5

   Whisk in all the flour, the white pepper and the nutmeg to form a roux. Let cook 10 seconds.

6. 6

   Whisk in the milk, a little bit at a time, cook, stirring until the soup is thick and bubbly. Be careful not to burn!

7. 7

   Stir in the cubed cheese and cook until melted.

8. 8

   Transfer the roux/cheese mixture to the large stock pot. Stir well and heat through.

9. 9

   Serve hot, garnished with a sprinkle of fresh parsley for each bowl.