Vegetable Cheese Chowder

Vegetable Cheese Chowder

prep time

minutes
cook time

minute
servings
4-6

Ingredients














Cooking Instructions

1

Coat a deep Dutch oven or stock pot with cooking spray. Heat over medium-high. Add carrots, celery and green onions. Sautee, stirring often, about 8 minutes.


2

Add potatoes and chicken broth; bring to boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender. Meanwhile, place flour in a bowl. Gradually add milk, whisking until smooth. Add milk mixture to pan and stir well. Add salt, pepper and nutmeg. Cook 2 minutes or until thickened. Add the wine and cook 1 minute.


3

Remove from heat. Stir in the cheese until melted. Serve hot (do not boil).


Ingredients














Cooking Instructions

1

Coat a deep Dutch oven or stock pot with cooking spray. Heat over medium-high. Add carrots, celery and green onions. Sautee, stirring often, about 8 minutes.


2

Add potatoes and chicken broth; bring to boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender. Meanwhile, place flour in a bowl. Gradually add milk, whisking until smooth. Add milk mixture to pan and stir well. Add salt, pepper and nutmeg. Cook 2 minutes or until thickened. Add the wine and cook 1 minute.


3

Remove from heat. Stir in the cheese until melted. Serve hot (do not boil).


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Tagged in: Cold Pack Soup

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