Recipes
Cheese and Veggie Chowder
Source: Bob Pastorio
Servings: About 3 quarts (depending on the sizes of vegetables)
Description:
A thick and chunky soup, rich with cheese and hearty with the full-flavored satisfaction of herby vegetables. With some additions, it can be a one-dish meal. Cut the veggies into 3/4 inch pieces for best flavor and bite.
- Ingredients:
- 1/2 cup chopped onion
- 1/2 clove garlic, minced
- 1 1/4 cups cubed potatoes
- 3/4 cup chopped carrots
- 1 1/4 cups chopped celery
- 4 cups chicken broth
- kernels from 3 ears of corn
or one 17-ounce can whole kernel corn, drained - 1/4 cup butter (1/2 stick)
- 1/4 cup flour
- 2 cups milk
- 1 tablespoon prepared mustard
- 1/4 teaspoon white pepper
- 1/8 teaspoon paprika
- 2 tablespoons diced pimento
- 2 cups shredded Cheddar cheese
- 2 tablespoons chopped fresh parsley leaves and stems
- 2 tablespoons chopped fresh chives
- 2 teaspoons chopped fresh cilantro leaves
- 2 teaspoons chopped fresh chervil
Instructions:
Combine first six ingredients in large pot and bring to a boil. Cover, reduce heat to medium-low and simmer for 20 minutes or until potatoes are tender. Add corn and remove from heat. Meanwhile, melt butter in heavy saucepan over medium-low heat; add flour, stir until smooth. Cook for 1 minute, stirring constantly. Whisk in milk, cook over medium heat, stir until thickened and bubbly and add the remaining ingredients. Cook until cheese melts, stirring constantly. Add cheese mixture to vegetables. Stir over medium heat to mix fully. Serve.
Shenandoah Growers suggests:
To turn this chowder into a whole meal, add 1 pound of bite-sized chunks of cod and 1 cup of peas. 2 cups of diced cooked turkey or chicken would also work well instead of the fish.