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Cheesy Vegetable Chowder Recipe

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This recipe for Cheesy Vegetable Chowder, by , is from The Alpha Tau Delta Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Goeres
Added: Friday, September 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup each finely chopped carrot, celery and onion
1/4 cup chopped sweet red pepper
8 tbsp. butter divided
4 cups chicken broth
3 cups fresh broccoli florets
1 medium potato, peeled and diced
3/4 tsp. Worcestershire sauce
1/2 tsp. cayenne pepper
1/4 cup all-purpose flour
1 can (12 ounces) evaporated milk
2 cups (8 ounces) shredded sharp cheddar cheese
Salt and Pepper to taste
Additional shredded cheese, optional

Directions:
Directions:
In a Dutch oven, saute carrot, celery, onion and red pepper in 4 tbsp butter until vegetables are tender. Stir in broth, broccoli, potato, Worcestershire and cayenne; bring to boil. Reduce heat; cover and simmer 10-15 minutes or until the broccoli and potato are tender.

Meanwhile in a saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Continue to stir just until cheese is melted.

Slowly stir cheese sauce into vegetable mixture. Season with salt and pepper to taste. Garnish with additional shredded cheese if desired. Refrigerate leftover soup in serving-size portions.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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