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Vegetable Cheese Chowder




Source of Recipe


Homestead Happenings


List of Ingredients




7 cups water

9 chicken bouillon cubes

6 medium sized potatoes, peeled and cubed

2 cups carrots, chopped

1 t. minced garlic

½ sweet onion, chopped

1 cup celery, chopped

½ cup butter

½ cup whole wheat pastry flour

3 cups milk

½ lb. grated cheddar cheese

2 cans corn, drained

1 can green beans, drained

4 cups peas, frozen



Recipe



In an 8qt. stock pot combine water, bouillon cubes, potatoes, carrots and garlic. Bring to a boil and let simmer 15 minutes.

In a frying pan melt butter and add onions and celery and sauté until onions and celery are soft. Add flour and stir and let it heat up a little. Add milk all at once and whisk together. Heat this up and whisk until mixture is thick and bubbly. Add grated cheese, stir and set this aside.

When potatoes and carrots are done simmering add corn, green beans, peas and milk mixture. Stir well and heat to serve.

This soup goes great with muffins, biscuits or slices of homemade bread.