Cheesy Vegetable Chowder
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
50
Sourness
44
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
7 cups
Water2 cloves
Garlic (minced)1 large
White Onion (chopped)1 bunch
Celery (chopped)3 cups
Carrot (chopped)2 cups
Green Bean (chopped fresh)1 cup
Butter1 cup
All-Purpose Flour3 cups
Milk450 g
Processed Cheese (cubed)Directions:
1
In a large pot over medium heat, combine water, bouillon, potatoes and garlic
2
Bring to a boil, then stir in onion, celery and carrots
3
Reduce heat and simmer 15 minutes
4
Stir in corn, peas and green beans and continue to cook on low heat
5
Meanwhile, in a medium saucepan over medium heat, melt butter
6
Whisk in flour all at once to form a roux and let cook 10 seconds
7
Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly
8
Stir in cheese until melted
9
Pour this mixture into the large soup pot, stir well and heat through