Cheesevegetablechowder Food

CHEESY VEGETABLE CHOWDER

Ingredients:

• 1/2 cup each finely chopped carrot, celery and onion
• 1/4 cup chopped sweet red pepper
• 8 tablespoons butter, divided
• 4 cups chicken broth
• 3 cups fresh broccoli florets
• 1 medium potato, peeled and diced
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon cayenne pepper
• 1/4 cup all-purpose flour
• 1 can (12 ounces) evaporated milk
• 2 cups shredded sharp cheddar cheese
• Additional shredded sharp cheddar cheese, optional

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.

EASY CHEESY VEGETABLE CHOWDER

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• ⅓ cup all-purpose flour
• 2 cups milk
• 1 (10.5 ounce) can chicken broth
• 2 cubes chicken bouillon
• 2 cups frozen mixed vegetables, thawed
• 1 (8 ounce) package process cheese food (such as Velveeta®), cut into small cubes
• ¼ teaspoon hot pepper sauce
• ¼ teaspoon ground white pepper

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

Ingredients:

• 7 cups water
• 9 cubes chicken bouillon, crumbled
• 6 potatoes, cubed
• 2 cloves garlic, minced
• 1 large white onion, chopped
• 1 bunch celery, chopped
• 3 cups chopped carrots
• 2 (15 ounce) cans whole kernel corn
• 2 (15 ounce) cans peas
• 2 cups chopped fresh green beans
• ½ cup butter
• ½ cup all-purpose flour
• 3 cups milk
• 1 pound processed cheese, cubed

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.