Cheesy Vegetable Chowder
Source of Recipe
Copykat
List of Ingredients
Here is my favorite recipe for velvetta. It is a chowder which is great for eating in the winter. It is very tasty and is defineately "tried and true". Makes a large pot.
Cheesy Vegetable Chowder
7 cups water
9 cubes chicken bouillon, crumbled
6 potates, cubed (bite size pieces)
2 cloves garlic, minced
1 large white onion, chopped
1 stalk celery, chopped
3 cups chopped carrots
2 15 ounce cans whole kernel corn
2 15 ounce cans peas
1 cup chopped zuchinni
1 cup broccoli
1/2 cup butter (or one stick) no substitutions
1/2 cup all purpose flour
3 cups milk
1 pound processed velvetta cheese
In a large pot medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery carrots zucchini and broccoli. Reduce heat and simmer 15 minutes. Stir in corn and the peas and continue to cook on low heat.
Meanwhile, in a medium saucepan over medium heat, melt butter being careful not to burn it. When fully melted add the flour stirring constantly until well blended. Gradually add the milk and continue to stir until the mixture thickens and is smooth. Then gradually add the Velvetta to the milk mixture. Stir until the cheese is througly melted and smooth. Gradually add to the vegetable mixture stirring constantly until everything is mixed very well. Makes about 8 quarts.
Note: you may substitute Yellow Summer Squash instead of the zucchini or use l/2 cup yellow summer squash and 1/2 cup zucchini. Either way seems to work very well.
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