Cheesy Vegetable Chowder

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Original Recipe Yield 8 quarts

Ingredients

• 1660 ml water
• 9 cubes chicken bouillon, crumbled
• 6 potatoes, cubed
• 2 cloves garlic, minced
• 1 large white onion, chopped
• 1 bunch celery, chopped
• 385 g chopped carrots
• 2 (15 ounce) cans whole kernel corn
• 2 (15 ounce) cans peas
• 220 g chopped fresh green beans
• 115 g butter
• 60 g all-purpose flour
• 710 ml milk
• 455 g processed cheese, cubed

Directions

1. In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
2. Stir in corn, peas and green beans and continue to cook on low heat.
3. Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

Nutritional Information

Amount Per Serving  Calories: 171 | Total Fat: 7.4g | Cholesterol: 21mg