ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cheesy Vegetable Chowder

Prep time 15 mins
Cook time 30 mins
Yield Makes 10 cups

Ingredients

  • 3 1/2 cups chicken broth
  • 8 celery ribs, sliced
  • 4 carrots, sliced
  • 2 medium potatoes, peeled and cubed
  • 1 large onion, chopped
  • 1/2 teaspoon pepper
  • 2 cups frozen whole kernel corn, thawed
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • Garnish: chopped fresh parsley

How to Make It

  1. Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 15 to 20 minutes or until vegetables are tender. Remove from heat, and stir in corn.

  2. Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add cheese, stirring until blended.

  3. Stir cheese mixture gradually into vegetable mixture. Cook over medium heat, stirring constantly, until thoroughly heated. Serve immediately. Garnish, if desired.