Tonight's Dinner - Cheesey Vegetable Chowder

[Guest guest]

I am making this for tonight. I've made it before and it was pretty good.

This is far from lowfat but you can cut down on the amount of cheese and

just put a sprinkling into each bowl, I guess.

 

* Exported from MasterCook *

 

Vegetable Chowder with Cheese

 

Recipe By : RisaG

Serving Size : 3 Preparation Time :0:00

Categories : Cheese Corn

Potatoes Soups

 

Amount Measure Ingredient -- Preparation Method

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1 3/4 cups vegetable broth

2 ribs celery -- sliced

2 carrots -- sliced

1 med potato -- peeled & cubed

1/2 lg onion -- chopped

1/4 tsp freshly ground black pepper

1 cup canned whole kernel corn -- drained

1/8 cup unsalted butter

1/8 cup all-purpose flour

1 cup lowfat milk

1 cup sharp Cheddar cheese -- shredded

Garnish:

fresh parsley -- chopped

 

Bring broth, celery, carrots, potato, onion and pepper to a boil in a Dutch

oven or large pot. Cover, reduce heat, and simmer for 15 minutes until

vegetables are tender. Remove from heat; stir in corn.

 

Melt butter in a heavy saucepan over low heat; add flour, whisk until

smooth.

 

Cook the butter and flour together for 1 minute. Whisk constantly and then

gradually whisk in milk; raise heat to medium and cook until mixture is

thick.

 

Add cheese, stir until blended.

 

Stir cheese mixture into vegetable mixture. Do this sort of slowly.

 

Cook over medium heat until thoroughly heated. Serve garnished with parsley.

Makes 5 cups of chowder, enough to serve 3-4 people.

 

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NOTES : This chowder must be served immediately or the cheese becomes hard.

 

RisaG