Cheesy Vegetable Chowder

Southern Living
2 quarts


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1 medium onion, chopped
5 celery ribs, sliced
3 carrots, sliced
1 large potato, cut into 1/4-inch cubes
1 garlic clove, minced
3 1/2 cups chicken broth
1 (14 1/2-ounce) can whole kernel corn, rinsed and drained
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 (16-ounce) loaf pasteurized prepared cheese product, cubed
1 (2-ounce) jar diced pimiento, undrained
1 tablespoon prepared mustard
1/4 teaspoon pepper
1/8 teaspoon paprika
Garnish: celery leaves


Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn; remove from heat.

Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth. Cook, stirring constantly, 1 minute.

Stir in milk and next 5 ingredients. Cook, stirring constantly, until cheese melts. Gradually stir cheese mixture into vegetable mixture.

Cook over medium heat, stirring constantly, until soup is thoroughly heated. Garnish, if desired, and serve immediately.

Created date

May 2001