Veggie Chowder With Tillamook Special Reserve Extra Sharp Cheese

Total Time
35mins
Prep 20 mins
Cook 15 mins

This is for my PNW posse....they know who they are. Stand up and be noticed PNWers! Local recipe from our home produce delivery service. You can control the fat content by the type of milk you use, i.e. whole, lowfat, non-fat, etc. (But why bother really if you're using Special Reserve cheese, she asks sheepishly?) Hey, I won't blink or crinkle my nose if you use frozen vegies in this recipe. I got your back, k?

Ingredients Nutrition

Directions

  1. In a large stock pot over medium heat, combine the stock, potatoes and garlic.
  2. Bring to a boil, then stir in the onion, celery and carrots. Reduce heat and simmer 15 minutes.
  3. Stir in the corn, green peas and green beans. Continue cooking the mixture on low.
  4. Meanwhile, in a medium size saucepan over medium heat, melt the butter.
  5. Whisk in all the flour, the white pepper and the nutmeg to form a roux. Let cook 10 seconds.
  6. Whisk in the milk, a little bit at a time, cook, stirring until the soup is thick and bubbly. Be careful not to burn!
  7. Stir in the cubed cheese and cook until melted.
  8. Transfer the roux/cheese mixture to the large stock pot. Stir well and heat through.
  9. Serve hot, garnished with a sprinkle of fresh parsley for each bowl.

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