Cheesy Vegetable Chowder

Name: Cheesy Vegetable Chowder
Ingredients: 1/2 c. chopped onion; 1 clove garlic, minced; 1 c. sliced celery; 3/4 c. sliced carrots; 1 c. cubed potatoes; 3 1/2 c. chicken broth; 1 (17 oz.) can whole kernel corn, drained; 1/4 c. butter or margarine; 1/4 c. all-purpose flour; 2 c. milk; 1 Tbsp. prepared mustard; 1/4 tsp. pepper (white or black); 1/8 tsp. paprika; 2 Tbsp. diced pimento; 2 c. (8 oz.) shredded Cheddar cheese

15 ingredients

12 steps

Ingredients

1/2 c. chopped onion
1 clove garlic, minced
1 c. sliced celery
3/4 c. sliced carrots
1 c. cubed potatoes
3 1/2 c. chicken broth
1 (17 oz.) can whole kernel corn, drained
1/4 c. butter or margarine
1/4 c. all-purpose flour
2 c. milk
1 Tbsp. prepared mustard
1/4 tsp. pepper (white or black)
1/8 tsp. paprika
2 Tbsp. diced pimento
2 c. (8 oz.) shredded Cheddar cheese

Directions

1

Combine first 6 ingredients in a large Dutch oven; bring to a boil.
2

Cover, reduce heat and simmer 15 to 20 minutes or until potatoes are tender.
3

Stir in corn and remove from heat.
4

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
5

Cook 1 minute, stirring constantly.
6

Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
7

Stir in remaining ingredients.
8

Cook just until cheese melts, stirring constantly.
9

Gradually stir cheese mixture into vegetable mixture.
10

Cook over medium heat, stirring constantly until thoroughly heated.
11

Serve immediately.
12

Yields 2 quarts.