Cheddar Cheese Chowder
Photo: Tina Evans; Styling: Mary Lyn Hill
Yield: 7 cups
- 2 carrots
- 1 celery stalk
- 1 small onion
- 1/2 small green bell pepper
- 1/4 cup butter or margarine
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 (14 1/2-ounce) can ready-to-serve chicken broth
- 2 cups milk
- 4 cups (16 ounces) shredded Cheddar cheese
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 4 bacon slices, cooked and crumbled
- Scrape and thinly slice carrots; finely chop celery, onion, and green bell pepper.
- Melt butter in a 3-quart saucepan over medium-high heat; add vegetables and garlic, and cook, stirring constantly, 5 to 7 minutes or until tender.
- Add flour; cook, stirring constantly, 1 minute. Stir in chicken broth and milk; cook 5 minutes or until mixture is slightly thickened and bubbly.
- Add shredded cheese, salt, and pepper, stirring until well blended. Stir in additional milk, if necessary, to reach desired consistency. Sprinkle with crumbled bacon.
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