Recipe
November 11, 2011
Cheddar Vegetable Chowder Recipe
Step 1: Add milk to a large bowl, and slowly whisk in flour until clumps dissipate.
Step 2: In a large soup pot, melt butter over medium-high heat. Add onion and sauté for about 3-5 minutes or until tender. Add stock and bring to boil over high heat.
Step 3: Add vegetables, bring to boil. Reduce heat to medium and cook 5-10 minutes (less time for frozen vegetables) or until vegetables are tender crisp.
Step 4: Gradually stir milk/flour mixture into pot. Reduce to a simmer. Add paprika and dry mustard. Cook, stirring often, for about 5 minutes or until slightly thickened.
Step 5: Add grated cheese one clump at a time and stir until melted. Season to taste with salt and pepper.
Step 6: Sprinkle additional shredded cheese over each serving and serve.
Watch Angie MacRae demonstrate this recipe on Online TV.
Directions
Yield:
Step 1: Add milk to a large bowl, and slowly whisk in flour until clumps dissipate.
Step 2: In a large soup pot, melt butter over medium-high heat. Add onion and sauté for about 3-5 minutes or until tender. Add stock and bring to boil over high heat.
Step 3: Add vegetables, bring to boil. Reduce heat to medium and cook 5-10 minutes (less time for frozen vegetables) or until vegetables are tender crisp.
Step 4: Gradually stir milk/flour mixture into pot. Reduce to a simmer. Add paprika and dry mustard. Cook, stirring often, for about 5 minutes or until slightly thickened.
Step 5: Add grated cheese one clump at a time and stir until melted. Season to taste with salt and pepper.
Step 6: Sprinkle additional shredded cheese over each serving and serve.
Watch Angie MacRae demonstrate this recipe on Online TV.