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Vegetable Cheese Chowder |
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Serves: 8 Print this Recipe4 cups potatoes, cubed 2 cups carrots, diced 2 cups celery chopped 1/2 cup onions minced 2 teaspoons salt 4 cups water 1 10-ounce package frozen broccoli 3 tablespoons chicken bouillon 3 1/2 cups milk 1/2 cup margarine 1/2 cup flour 1 tablespoon dry mustard 1 pound american cheese Prepare potatoes, carrots, celery, and onions. Place in large soup pot and add salt and water. Cook till vegetables are tender, about 20 minutes. Add broccoli, chicken base, and milk. Simmer for 5 more minutes. In separate pan, melt margarine and add flour and dry mustard; stir to make roux. Add to soup and stir till thickened. Cut cheese into cubes and add to soup. Stir till cheese is melted. Keep hot, but do not boil, till ready to serve. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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