Vegetable Chowder

13 ingredients
6 steps

Ingredients

  • 3 c. water
  • 3 chicken 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
  • 1/3 c. all-purpose flour
  • 3 1/2 c. 2% low-fat milk
  • 4 c. (1 lb.) shredded sharp Cheddar cheese
  • 1 (2 oz.) jar diced pimiento, drained
  • 1/4 tsp. hot sauce (optional)
  • salt and pepper to taste

Directions

  1. 1
    Combine water and bouillon cubes in a Dutch oven.
  2. 2
    Bring to a boil.
  3. 3
    Add vegetables; cover and simmer until vegetables are tender.
  4. 4
    Melt butter in a heavy saucepan over low heat.
  5. 5
    Add flour, stirring until smooth.
  6. 6
    Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

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