Cheese Vegetable Chowder Recipe #379650
One of our favorite winter chowders. It goes great with some nice warm corn bread.
by Bobbie
1¼ hours | 40 min prep
SERVES 6 -8
- 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 pepper
- 2 cups corn (canned or frozen)
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
Garnish
- chopped fresh parsley
- Bring first 6 ingredients to a boil in a large pot. Cover, reduce heat and simmer 15-20 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, Grandually wisk 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 with some freshly chopped parsley.
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5 stars