Cheddar Vegetable Chowder Recipe
A simple soup for cold winter months. Serve with whole grain rolls for a satisfying and comforting meal. Watch a demonstration of this recipe on Online TV.
4 cups milk
1/3 cup all-purpose flour
3 tbsp butter
1 cup finely chopped onion
4 cups chicken or vegetable stock
10 cups fresh or frozen mixed vegetables
1 tsp paprika
1 tsp dry mustard
4 cups shredded white Canadian cheddar cheese, more to garnish
Salt and pepper, to taste
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.