Cheddar Vegetable Chowder

Name: Cheddar Vegetable Chowder
Ingredients: 2 tablespoons vegetable oil; 1/2 cup finely chopped onion; 1/3 cup finely chopped carrot; 1/3 cup finely chopped celery; 1/2 cup red bell pepper cut into 1/4-inch dice; 1 medium boiling potato cut into 1/4-inch dice; 2 tablespoons flour; 1 1/2 cups chicken stock; 1/2 cup dry white wine; 3/4 teaspoon Worcestershire sauce; 1/2 teaspoon cayenne pepper; 1 1/2 cups small broccoli florets; 1/2 pound extra sharp Cheddar cheese, grated; 1/2 cup rye croutons; 2 thick slices dark rye bread

15 ingredients

13 steps

Ingredients

2 tablespoons vegetable oil
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1/2 cup red bell pepper cut into 1/4-inch dice
1 medium boiling potato cut into 1/4-inch dice
2 tablespoons flour
1 1/2 cups chicken stock
1/2 cup dry white wine
3/4 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1 1/2 cups small broccoli florets
1/2 pound extra sharp Cheddar cheese, grated
1/2 cup rye croutons
2 thick slices dark rye bread

Directions

1

In a 2-quart saucepan heat oil over moderate heat until hot but not smoking .
2

Add onion, carrot, celery, pepper and potato.
3

Cook until onion is soft.
4

Add flour and cook over medium heat, stirring for 3 minutes.
5

Add chicken stock, wine, Worcestershire sauce, cayenne and broccoli florets.
6

Simmer, covered, for 10 to 15 minutes until broccoli and potatoes are tender.
7

Remove the pan from heat and stir in Cheddar , a little at a time, stirring until cheese is melted.
8

Season with salt and pepper
9

Serve with Rye Croutons
10

Preheat oven to 400 degrees.
11

Cut rye bread into 1/2-inch cubes.
12

Place in single layer on a cookie sheet.
13

Bake in oven for 5 minutes, or until dry Yield: 1/2 cup