Cheese and Vegetable Chowder

READY IN: 55mins
Recipe by Lynette McDonough

This recipe is delicious, very filling, and makes a wonderful meal on a cold winter day.

Top Review by Lvs2Cook

What a wonderful and delicious recipe! I made as posted and it was very easy to put together. I think the serving size is a little off ~ it makes about 4 servings so if you want more, double it. This soup would also be good with some leftover ham thrown in. Thanks so much for posting a keeper!

Ingredients Nutrition

Directions

  1. In hot margarine in 3 qt saucepan, cook vegetables, covered and stirring occasionally, 20-25 minutes, or until tender.
  2. Heat must not be too high, or vegies will burn, so check often.
  3. Remove from heat.
  4. Stir in flour, mix well.
  5. Cook 1 minute, stirring occasionally.
  6. Add Chicken broth to vegetable mixture.
  7. Bring to Boiling, stirring CONSTANTLY.
  8. Gradually stir in cheese.
  9. Cook over medium heat, stirring, until cheese has melted.
  10. Gradually add milk.
  11. Season with salt and pepper.
  12. Bring just to boiling, but DO NOT BOIL.
  13. Sprinkle with parsley, serve with croutons.
  14. Makes 6 to 8 servings (that's a lie, it's more like 4 servings).
  15. I like to serve with fresh, toasted, buttered bread.
  16. MMMMmmmm-- homemade bread from the grocery store deli is usually good.

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