Cheese and Vegetable Chowder |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe is 35 years old and comes from a favorite soup place in Grand Rapids, Michigan that is no longer there. When I serve it, people always ask for the recipe Ingredients:
6 tablespoons margarine |
1/4 cup onion, chopped |
1 cup green pepper, chopped |
1 cup carrot, sliced |
1 cup potato, diced |
1 (10 ounce) package frozen peas |
5 tablespoons flour |
2 3/4 cups water |
2 tablespoons instant chicken broth |
3 cups sharp cheddar cheese, grated |
2 cups milk |
Directions:
1. In a heavy pan, melt margarine, add vegtables and cook over medium heat, covered. Stir frequently for 20 to 25 minutes. Remover from heat and stir in flour, water, and bouillion. Bring just to boiling, stirring constantly. Remove from heat and gradually stir in cheese until melted. Cook over medium heat if necessary to melt cheese. Gradually add milk. Season with salt and pepper. Bring to just a boil but do not boil. Serve with croutons.
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