Cheese Vegetable Chowder

Name: Cheese Vegetable Chowder
Ingredients: 1 c. water; 2 small potatoes, pared and diced; 1/2 c. carrots, pared and diced; 1/3 c. diced celery; 1/2 c. chopped onion; 4 Tbsp. butter; 1/4 c. flour; 2 c. chicken broth; 1 1/2 c. milk; 1/2 tsp. salt; 2 c. shredded Monterey Jack cheese; 1/8 tsp. baking soda; freshly ground pepper; paprika; minced fresh parsley

15 ingredients

11 steps

Ingredients

1 c. water
2 small potatoes, pared and diced
1/2 c. carrots, pared and diced
1/3 c. diced celery
1/2 c. chopped onion
4 Tbsp. butter
1/4 c. flour
2 c. chicken broth
1 1/2 c. milk
1/2 tsp. salt
2 c. shredded Monterey Jack cheese
1/8 tsp. baking soda
freshly ground pepper
paprika
minced fresh parsley

Directions

1

Place water, potatoes, carrots and celery in small saucepan. Bring to a boil, reduce heat and cook until vegetables are barely tender, about 12 minutes.
2

Reserve vegetables and cooking liquid. Saute onion in butter in small Dutch oven over medium heat until transparent, about 5 minutes.
3

Stir in flour until smooth.
4

Cook and stir one minute.
5

Gradually whisk in stock, add milk and salt. Cook, stirring constantly until mixture thickens and boils for 1 minute.
6

Stir in cheese and baking soda.
7

Add reserved vegetables and cooking liquid.
8

Heat over medium heat just until soup is very hot.
9

Remove from heat, season to taste with pepper.
10

Sprinkle with paprika and parsley.
11

Yields 8 (1-cup) servings.