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Cheddar Vegetable Chowder




Source of Recipe


foodtv.com






List of Ingredients



• 2 T vegetable oil
  
• 1/2 cup finely chopped onion
  
• 1/3 cup finely chopped carrot
  
• 1/3 cup finely chopped celery
  
• 1/2 cup red bell pepper, cut into 1/4" dice
  
• 1 medium boiling potato, cut into 1/4" dice
  
• 2 T flour
  
• 1 1/2 cups chicken stock
  
• 1/2 cup dry white wine
  
• 3/4 tsp Worcestershire sauce
  
• 1/2 tsp cayenne pepper
  
• 1 1/2 cups small broccoli florets
  
• 1/2 lb extra sharp Cheddar cheese, grated
  
• 1/2 cup rye croutons
  






Instructions



1. In a 2 quart saucepan, heat oil over moderate heat until hot but not smoking. Add onion, carrot, celery, pepper, and potato. Cook until onion is soft.
   
2. Add flour and cook over medium heat, stirring for 3 minutes. Add chicken stock, wine, Worcestershire sauce, cayenne and broccoli florets. Simmer, covered, for 10 to 15 minutes, until broccoli and potatoes are tender.
   
3. Remove the pan from the heat and stir in the Cheddar, a little at a time, stirring until cheese is melted.
   
4. Season with salt and pepper. Serve with rye croutons.
   






Final Comments


Yield: 3 1/2 cups

RYE CROUTONS: 2 thick slices dark rye bread
Preheat oven to 400 degrees. Cut rye bread into 1/2" cubes. Place in single layer on a cookie sheet. Bake in oven for 5 minutes, or until dry. Yield: 1/2 cup