Cheese and Vegetable Chowder

 4 Tbsp margarine

1/4 cup finely chopped onion

1 cup chopped green pepper

1 cup pared sliced carrot

1 cup pared diced potato

1 pkg (10-oz) frozen peas

5 Tbsp flour

2 cans (10-3/4 oz size) condensed chicken broth, undiluted

3 cups grated sharp natural cheddar cheese (3/4-lb)

2 cups milk

1/4 tsp salt

dash pepper

chopped parsley 

1/2 cup croutons, optional


In hot margarine in 3-qt saucepan, cook vegetables covered and stirring occasionally, 20-25 minutes or until tender.

Remove from heat. Stir in flour and mix well. Cook 1 minute stirring occasionally.

Add chicken broth to vegetable mixture. Bring to boiling, stirring constantly.

Gradually stir in cheese. Cook over medium heat. Stirring until cheese has melted. Gradually add milk. Season with salt and pepper. Bing just o boiling, but do not boil.

Sprinkle with parsley, serve with croutons.

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