Vegetable Chowder With Cheese Recipes

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.

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.

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.

Steps:

• In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

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.

Steps:

• In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
• Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
• Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

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.

Steps:

• In a heavy pan, melt margarine, add vegtables and cook over medium heat, covered. Stir frequently for 20 to 25 minutes. Remover from heat and stir in flour, water, and bouillion. Bring just to boiling, stirring constantly. Remove from heat and gradually stir in cheese until melted. Cook over medium heat if necessary to melt cheese. Gradually add milk. Season with salt and pepper. Bring to just a boil but do not boil. Serve with croutons.

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.

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.

Steps:

• Cook vegetables as directions indicate; drain. Return to pan.
• Stir in the cream of chicken soup and millk making sure to combine. Heat through, stirring occasionally.
• Sprinkle cheese on each individual serving.
• Note: You can vary the vegetables to your liking keeping the amounts the same. Shredded leftover chicken may also be added, being sure to heat through.