Cheesy Vegetable Chowder 3 Recipe

  • 7 cups water
  • 9 cubes chicken bouillon, crumbled
  • 6 potatoes, cubed
  • 2 cloves garlic, minced
  • 1 white onion, (large)
  • 1 bunch celery, chopped
  • 3 cups chopped carrots
  • 2 cans whole kernel corn (15 ounce cans)
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 pound processed cheese, cubes
1. 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.

2. Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to forma a roux and let cook 10 second. 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.

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