Cheesy Vegetable Chowder
13 ingredients
3 steps
Ingredients
- 3 cups Water
- 3 whole Medium Potatoes, Peeled And Cubed
- 3 stalks Celery, Sliced
- 2 whole Large Carrots, Sliced Or Diced
- 1/2 whole Large Onion, Finely Diced
- 2 teaspoons Salt
- 1/2 teaspoons Pepper
- 1 stick Butter Or Margarine
- 1/2 cups Flour
- 4 cups Milk
- 1/2 pounds Velveeta Cheese (You Can Substitute 1 Cup Cheez Whiz Or 2 Cups Shredded Cheddar Cheese)
- 1 cup Frozen Peas
- 1 can (10.5 Oz. Size) Creamed Corn Or 1 1/2 Cups Frozen Corn
Directions
-
1Place the water, potatoes, celery, carrots, onions, and salt and pepper in a Dutch oven. Bring to a boil over medium heat for 10 minutes or until the vegetables are tender.
-
2Meanwhile, in a saucepan or microwave bowl, melt the margarine and add the flour. Slowly whisk in milk and cook until thickened. Stir in the cheese. Add the sauce to the vegetable pot, along with the peas and corn. Stir gently and heat through.
-
3We eat this soup vegetarian but it also tastes good with ham or sausage added. If you want to make a sausage chowder, cook sliced farmer sausage in the water before adding the vegetables.
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