Cheesy Vegetable Chowder

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic clove - minced
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Sliced carrots
1 cup	237ml	Cubed potatoes
15 1/2 cups	3673ml	Chicken broth
1		Whole kernel corn - (17 oz) - drained
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1/4 cup	15g / 0.5oz	All-purpose flour
2 cups	474ml	Milk
1 tablespoon	15ml	Mustard
1/4 teaspoon	1.3ml	Ground pepper
1/4 teaspoon	1.3ml	Paprika
2 tablespoons	30ml	Diced pimiento
8 oz	227g	Chredded Cheddar cheese - (2 cups)

Recipe Instructions

Combine onion, garlic, celery, carrots, potatoes and broth in large pot. Bring to a boil. Reduce heat; simmer for 15 minutes. Add corn.

Combine butter and flour in another saucepan; cook until golden brown. Slowly stir in milk, stirring until well-blended. Add mustard, pepper, paprika, pimiento and cheese. Cook until cheese melts.

Add 2 cups of vegetable mixture to milk mixture; blend. Gradually add milk mixture to remaining vegetable mixture in large pot; blend and serve.

Yield: 8 servings.

Source:
St. Louis Post-Dispatch - 01-04-1999 - Recipe from Saint Louis Days, Saint Louis Nights, a fine cookbook from the Junior League

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.