"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Vegetable Cheese Chowder Recipe

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This recipe for Vegetable Cheese Chowder, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Tew
Added: Saturday, March 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 c. potatoes
2 c. diced carrots (I like to shred mine)
1/2 c. minced onions
2 tsp. salt
4 c. water
1 10 oz. package frozen broccoli
3 T. chicken base or 1 bouillon cube
3 1/2 c. milk
1/2 c. margarine
1/2 c. flour
1 T. dry mustard
1 lb. cheese (I don't use this much, just add to taste)
2 c. chopped celery (optional)

Directions:
Directions:
Prepare potatoes, carrots, and onions. Place in large
pot and add salt and water. Cook until vegetables are
tender, about 20 minutes. Add broccoli, chicken base,
and milk. Simmer for 5 more minutes. In separate pan,
melt margarine and add flour and dry mustard; stir to
make roux mixture. Add to soup and stir until
thickened. Add cheese to soup. Stir till cheese is
melted. Keep hot, but do not boil, until ready to serve.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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