Cheese And Vegetable Chowder

14 ingredients
12 steps

Ingredients

  • 4 Tbsp. margarine
  • 1/4 c. finely chopped onion
  • 1 c. chopped green pepper
  • 1 c. pared sliced carrot
  • 1 c. pared diced potato
  • 1 pkg. (10 oz.) frozen peas
  • 5 Tbsp. flour
  • 2 cans (10 3/4 oz. size) condensed chicken broth (undiluted)
  • 3 c. grated sharp natural Cheddar cheese (3/4 lb.)
  • 2 c. milk
  • 1/4 tsp. salt
  • dash of pepper
  • chopped parsley
  • 1/2 c. croutons (optional)

Directions

  1. 1
    In hot margarine in 3-quart saucepan cook vegetables, covered, stirring occasionally, 20 to 25 minutes or until tender.
  2. 2
    Remove from heat.
  3. 3
    Stir in flour; mix well.
  4. 4
    Cook 1 minute, stirring occasionally.
  5. 5
    Add chicken broth to vegetable mixture.
  6. 6
    Bring to boiling, stirring constantly.
  7. 7
    Gradually stir in cheese.
  8. 8
    Cook over medium heat, stirring until cheese has melted.
  9. 9
    Gradually add milk. Season with salt and pepper.
  10. 10
    Bring just to boiling, but do not boil.
  11. 11
    Sprinkle with parsley; serve with croutons.
  12. 12
    Makes 6 to 8 servings.

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