Veggie Chowder With Tillamook Special Reserve Extra Sharp Cheese
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 3 1⁄2 cups vegetable broth
- 3 red potatoes or 3 yukon gold potatoes, peeled and cubed
- 1 garlic clove, minced
- 1 red onion, peeled and chopped
- 2 cups celery & leaves, chopped
- 1 1⁄2 cups carrots, peeled and cut into thin coins
- 1 1⁄2 cups corn (fresh or frozen kernels)
- 1 1⁄3 cups green peas (fresh or frozen)
- 1 cup fresh green beans
- 1⁄4 cup butter
- 1⁄4 cup unbleached flour
- 1 1⁄2 cups milk (I used whole milk)
- 1⁄2 lb tillamook special reserve extra-sharp cheddar cheese, cut into cubes
- white pepper, to taste
- 1 pinch freshly ground nutmeg
- 1⁄4 cup fresh parsley, chopped, to garnish
directions
- In a large stock pot over medium heat, combine the stock, potatoes and garlic.
- Bring to a boil, then stir in the onion, celery and carrots. Reduce heat and simmer 15 minutes.
- Stir in the corn, green peas and green beans. Continue cooking the mixture on low.
- Meanwhile, in a medium size saucepan over medium heat, melt the butter.
- Whisk in all the flour, the white pepper and the nutmeg to form a roux. Let cook 10 seconds.
- Whisk in the milk, a little bit at a time, cook, stirring until the soup is thick and bubbly. Be careful not to burn!
- Stir in the cubed cheese and cook until melted.
- Transfer the roux/cheese mixture to the large stock pot. Stir well and heat through.
- Serve hot, garnished with a sprinkle of fresh parsley for each bowl.
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RECIPE SUBMITTED BY
COOKGIRl
United States