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Cheese and Vegetable Chowder




Source of Recipe


McCall's Great American Recipe Card Collection


List of Ingredients




4 T margarine
¼ c finely chopped onion
1 c chopped green pepper
1 cp pared sliced carrot
1 pkg (10 oz) frozen peas
5 T flour
2 cans (10 oz) condensed chicken broth, undiluted
3 c grated sharp natural cheddar cheese (3/4 lb)
2 c milk
¼ t salt
dash pepper
½ c croutons, optional


Recipe



In hot margarine, in 3 quart saucepan, cook vegetables, covered and stirring occasionally, 20 to 25 minutes, or until tender. Remove from heat. Stir in flour; mix well. Cook 1 minute, stirring occasionally. Gradually stir in cheese. Cook over medium heat, stirring until cheese has melted. Gradually add milk. Season with salt and pepper. Bring just to boiling, but do not boil. Sprinkle with croutons. Makes 6 to 8 servings.