Cheesy Vegetable Chowder recipe
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Ingredients
- 7 cups water 9 cubes chicken bouillon, crumbled 6 potatoes, cubed 2 cloves garlic, minced 1 large white onion, chopped 1 bunch celery, chopped 3 cups chopped carrots 2 (15 ounce) cans whole kernel corn 2 (15 ounce) cans peas 2 cups chopped fresh green beans ½ cup butter ½ cup all-purpose flour 3 cups milk 1 pound processed cheese, cubed
Nutrition Info
- 170.5 caloriescarbohydrate: 21.2 gcholesterol: 21 mgfat: 7.4 gfiber: 3 gprotein: 6.4 gsaturatedFat: 4.3 gservingSize: -sodium: 810.3 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Vegetable Chowder
Directions
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In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
Stir in corn, peas and green beans and continue to cook on low heat.
Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.