Vegetable cheddar chowder

Yield: 10 Servings

Measure Ingredient
3 cups Water
3 Chicken bouillon cubes
4 mediums Potatoes; peeled & diced
1 cup Thinly sliced carrots
1 medium Onion; sliced
½ cup Diced green pepper
⅓ cup Butter or margarine
⅓ cup Flour
3½ cup Milk
4 cups Shredded sharp cheddar cheese
2 ounces Diced pimiento; drained
¼ teaspoon Hot sauce; optional
Pimiento cutouts
Fresh parsley sprigs

Combine water and bouillon cubes in dutch oven; bring to a boil. Add vegetables; cover and simmer 12 minutes or until vegetables are tender.

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

Stir cheese sauce, pimiento, and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated (do not boil). Garnish each serving with pimiento cutouts and a parsley sprig.

Busted by Gail Shermeyer 4paws@...

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998

Similar recipes