Cheese And Vegetable Chowder Food

CHEESY VEGETABLE CHOWDER

Steps:

• In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender., Meanwhile in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir just until cheese is melted., Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired.

CHEESE VEGETABLE CHOWDER

Steps:

• Bring first 6 ingredients to a boil in a large pot. Cover, reduce heat and simmer 15-20 minutes or until vegetables are tender. Remove from heat, and stir in corn.
• Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook 1 minute, whisking constantly, Grandually wisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add cheese, stirring until blended.
• Stir cheese mixture gradually into vegetable mixture. Cook over medium heat, stirring constantly until thoroughly heated. Serve immediately. Garnish,if desired with some freshly chopped parsley.

CHEESY VEGETABLE CHOWDER

Steps:

• BRING first 6 ingredients to a boil in a Dutch oven.
• Cover, reduce heat, and simmer 20 minutes or until potato is tender.
• Stir in corn; remove from heat.
• MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
• Cook, stirring constantly, 1 minute.
• STIR in milk and next 5 ingredients.
• Cook, stirring constantly, until cheese melts.
• Gradually stir cheese mixture into vegetable mixture.
• COOK over medium heat, stirring constantly, until soup is thoroughly heated.
• Garnish, if desired, and serve immediately.
• Makes: 2 quarts.

CHEESE AND VEGETABLE CHOWDER

Steps:

• Melt the butter in a large saucepan, add onion, leek and garlic, and cook until softened.
• Add flour, cook for 2 minutes, then add a little of the stock and stir well until the flour is incorporated.
• Add the rest of the stock and bring to a boil. Add the rest of the veggies, thyme and bayleaf, and simmer for 30-35 minutes, until all are tender; discard bayleaf.
• Stir in cream and heat gently until hot.
• Add the cheese a handful at a time, mixing well between additions to melt the cheese; do NOT boil.
• Add salt and pepper to taste; serve garnished with parsley or some flavored oil.

CHEESY VEGETABLE CHOWDER

Steps:

• In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
• Stir in corn, peas and green beans and continue to cook on low heat.
• Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

CHEESE AND VEGETABLE CHOWDER

Steps:

• In hot margarine in 3 qt saucepan, cook vegetables, covered and stirring occasionally, 20-25 minutes, or until tender.
• Heat must not be too high, or vegies will burn, so check often.
• Remove from heat.
• Stir in flour, mix well.
• Cook 1 minute, stirring occasionally.
• Add Chicken broth to vegetable mixture.
• Bring to Boiling, stirring CONSTANTLY.
• Gradually stir in cheese.
• Cook over medium heat, stirring, until cheese has melted.
• Gradually add milk.
• Season with salt and pepper.
• Bring just to boiling, but DO NOT BOIL.
• Sprinkle with parsley, serve with croutons.
• Makes 6 to 8 servings (that's a lie, it's more like 4 servings).
• I like to serve with fresh, toasted, buttered bread.
• MMMMmmmm-- homemade bread from the grocery store deli is usually good.

EASY CHEESY VEGETABLE CHOWDER

Steps:

• Melt butter in a large, heavy pan over medium heat. Cook and stir onion and garlic in hot butter until tender, about 5 minutes. Whisk flour into the butter mixture until incorporated. Reduce heat to low and cook, stirring constantly, until the liquid is thick, about 3 minutes.
• Stir milk, chicken broth, and chicken bouillon cubes into the butter mixture. Increase heat to medium and cook, stirring regularly, until slightly thickened, 5 to 7 minutes. Add mixed vegetables and cook until the vegetables are heated through, 10 to 15 minutes.
• Reduce heat to low; add process cheese food, hot pepper sauce, and white pepper. Cook and stir until the cheese is completely melted, about 10 minutes.

CHEESY VEGETABLE CHOWDER

Steps:

• In a 3-quart saucepan, melt margarine or butter and sauté onion and carrot for a few minutes or until tender.
• Add water, pepper, corn, and broccoli.
• cover and simmer for 10 minutes.
• Add potato soup, cheese, and milk.
• Stir until cheese melts and soup is warmed throughout.
• DO NOT BOIL!
• Enjoy, may ladle into soup bowls and top with croutons.

CHEDDAR CHEESE VEGETABLE CHOWDER

Steps:

• Melt butter in a large pot, add cabbage, onions, celery, peas and carrots and saute 8-10 minutes or until vegetables are tender.
• Add milk, corn, pepper and thyme, reduce heat to low and simmer for 15 minutes.
• Add cheese and stir until melted.

VEGETABLE AND CHEESE CHOWDER

Steps:

• Melt butter in 3-qt. saucepan on medium heat. Add green peppers, carrots, potatoes and onions; cook 20 min. or until vegetables are tender, stirring occasionally.
• Add flour; cook and stir 1 min. Gradually add broth, stirring until well blended after each addition. Bring to boil, stirring constantly. Reduce heat to medium.
• Add cheese; stir until completely melted. Gradually add milk, stirring until well blended after each addition. Stir in peas. Cook until heated through, stirring occasionally. Season with the white pepper.

CHEESY VEGETABLE CHOWDER

Steps:

• In a large stock pot,over medium heat,combine broth,potatoes and garlic.
• Bring to a boil and then add onion,celery and carrots.
• Reduce heat and simmer for 15 minutes.
• Stir in corn,peas and green beans and continue to cook on low heat.
• Meanwhile,in a medium saucepan over medium heat,melt butter.
• Whisk in flour all at once to form a roux and let cook 10 seconds.
• Whisk in milk,a little at a time and cook,stirring until mixture is thick and bubbly.
• Stir in cheese until melted.
• Pour this mixture into the stock pot and stir well until until heated through.
• ** Note-I will probably cook my fresh veggies a bit longer as I don't like them very crisp.