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Cheese and Vegetable Chowder

4 tbsp. margarine
1/4 c. finely chopped onions
1 c. chopped green pepper
1 c. pared, diced potato
1 c. pared, diced carrot
1 (10 oz.) pkg. frozen peas
5 tbsp. flour
2 (10 3/4 oz.) cans condensed chicken broth
3 c. (3/4 lb.) grated sharp natural Cheddar cheese
2 c. milk
1/4 tsp. salt
Dash of pepper
Chopped parsley
1/2 c. croutons (optional)

In hot margarine in 3-quart pan, cook vegetables, covered, stirring occasionally, 20-25 minutes, or until tender. Remove from heat. Stir in flour, mix well. Cook 1 minute, stirring occasionally. Add chicken broth to vegetable mixture. Bring to boil, stirring constantly. Gradually stir in cheese. Cook over medium heat, stirring until cheese has melted. Gradually add milk. Season with salt and pepper. Bring just to boiling, but do not boil. Sprinkle with parsley, serve with croutons. Makes 6-8 servings.

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