Vegetable-Cheese Chowder

Name: Vegetable-Cheese Chowder
Ingredients: 2 1/2 c. water; 2 c. diced, peeled potatoes; 3/4 c. minced leeks or green onions; 1/2 c. diced celery; 2 1/2 tsp. salt (optional; salt can be added when eating, if desired); 1/4 c. margarine or butter (1/2 stick); 1/4 c. all-purpose flour; 2 c. milk (whole or skim); 1 tsp. Worcestershire sauce; 1/2 tsp. dry mustard; 1/4 tsp. freshly ground pepper; 1 (12 oz.) can tomatoes, drained and chopped; 4 oz. freshly grated Parmesan cheese (preferable to use the grated found in the cheese section of the supermarket; canned is too salty if listed amount of salt is used); 1 Tbsp. minced parsley

14 ingredients

9 steps

Ingredients

2 1/2 c. water
2 c. diced, peeled potatoes
3/4 c. minced leeks or green onions
1/2 c. diced celery
2 1/2 tsp. salt (optional; salt can be added when eating, if desired)
1/4 c. margarine or butter (1/2 stick)
1/4 c. all-purpose flour
2 c. milk (whole or skim)
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. freshly ground pepper
1 (12 oz.) can tomatoes, drained and chopped
4 oz. freshly grated Parmesan cheese (preferable to use the grated found in the cheese section of the supermarket; canned is too salty if listed amount of salt is used)
1 Tbsp. minced parsley

Directions

1

Bring water to a boil in a large saucepan over high heat.
2

Add potatoes, leeks, celery (and 1 teaspoon salt, optional).
3

Return to boiling.
4

Reduce heat to medium-low.
5

Cover and simmer until vegetables are tender, about 15 minutes.
6

Melt butter in medium saucepan over medium-low heat.
7

Remove from heat and blend in flour. Add milk, Worcestershire sauce (remaining salt, optional), mustard and pepper.
8

Return to medium-low heat and stir until thickened, about 10 minutes. Stir into potato mixture. Add tomatoes, Parmesan and parsley.
9

Ladle soup into heated bowls and serve. Serves 6.