Cheesy Vegetable Chowder
Description
Potatoes, celery, carrots, corn, peas and green beans make appearances in this cheesy chowder.
Ingredients
•
7 cups water
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9 cubes chicken bouillon, crumbled
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6 potatoes, cubed
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2 cloves garlic, minced
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1 large white onion, chopped
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1 bunch celery, chopped
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3 cups chopped carrots
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2 (15 ounce) cans whole kernel corn
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2 (15 ounce) cans peas
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2 cups chopped fresh green beans
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1/2 cup butter
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1/2 cup all-purpose flour
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3 cups milk
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1 pound processed cheese, cubed
Directions
1
In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
2
Stir in corn, peas and green beans and continue to cook on low heat.
3
Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.