Cheese Chowder

Name: Cheese Chowder
Ingredients: 2/3 c. chopped onion; 2 cloves garlic, minced; 1 c. chopped celery; 1 c. chopped carrots; 1 c. cubed potatoes; 6 c. chicken broth; 1 (12 oz.) cans whole kernel corn, drained; 1/3 c. butter; 1/3 c. flour; 3 c. milk; 2 Tbsp. prepared mustard; 3/4 tsp. white pepper; 1 tsp. salt; 1/2 tsp. paprika; 1 (2 oz.) jar pimento, drained; 3 c. (12 oz.) shredded Cheddar cheese

16 ingredients

8 steps

Ingredients

2/3 c. chopped onion
2 cloves garlic, minced
1 c. chopped celery
1 c. chopped carrots
1 c. cubed potatoes
6 c. chicken broth
1 (12 oz.) cans whole kernel corn, drained
1/3 c. butter
1/3 c. flour
3 c. milk
2 Tbsp. prepared mustard
3/4 tsp. white pepper
1 tsp. salt
1/2 tsp. paprika
1 (2 oz.) jar pimento, drained
3 c. (12 oz.) shredded Cheddar cheese

Directions

1

Combine first 6 ingredients in a large pot over medium-high heat.
2

Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes or until potatoes are tender.
3

Stir in corn and remove from heat.
4

Melt butter in heavy saucepan.
5

Stir in flour and cook 1 minute.
6

Gradually add milk and cook, stirring constantly, until mixture thickens.
7

Blend in remaining ingredients.
8

When cheese melts, add to vegetable mixture, stirring until well blended. Heat through, but do not allow to boil.