Vegetable Cheddar Chowder

Name: Vegetable Cheddar Chowder
Ingredients: 3 c. water; 3 chicken flavored bouillon cubes; 4 medium potatoes, peeled and diced; 1 medium onion, sliced; 1 c. thinly sliced carrots; 1/2 c. diced green pepper; 1/3 c. butter or margarine; 1/3 c. flour; 3 1/2 c. milk; 1 lb. shredded sharp Cheddar cheese; 1 (2 oz.) jar diced pimiento, drained; 1/4 tsp. hot sauce (optional); pimiento cutouts; fresh parsley sprigs

14 ingredients

8 steps

Ingredients

3 c. water
3 chicken flavored bouillon cubes
4 medium potatoes, peeled and diced
1 medium onion, sliced
1 c. thinly sliced carrots
1/2 c. diced green pepper
1/3 c. butter or margarine
1/3 c. flour
3 1/2 c. milk
1 lb. shredded sharp Cheddar cheese
1 (2 oz.) jar diced pimiento, drained
1/4 tsp. hot sauce (optional)
pimiento cutouts
fresh parsley sprigs

Directions

1

Combine water and bouillon cubes in a Dutch oven; bring to a boil.
2

Add vegetables; cover and simmer 12 minutes or until vegetables are tender.
3

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
4

Cook 1 minute, stirring constantly, until thickened and bubbly.
5

Add cheese, stirring until melted.
6

Stir cheese sauce, pimiento and hot sauce into vegetable mixture.
7

Cook over low heat until thoroughly heated; do not boil.
8

Garnish each serving with pimiento cutouts and a parsley sprig.