Veggie Cheese Chowder

Veggie-Cheese Chowder

We love this recipe and it is PERFECT for fall. It's time I posted something that's not a dessert.....yes, we do eat MEALS around here. ENJOY this little number....

METHOD: Stove top
TIME: 30-40 min prep/cook

4 cups peeled and cubed potatoes

2 cups chopped carrots

1 1/2 cup chopped celery

1/2 cup chopped onion

2 tsp salt

4 1/2 cups water

2 cups fresh or frozen broccoli

3 T Chicken base

3 1/2 cups milk

1/2 cup margarine
1/2 cup flour
1 T dry mustard

1 lb brick of Velveta

Prepare first 6 ingredients. Bring to a boil in large stock pot, cook for 15 minutes or until veggies are tender.
Reduce heat to medium and stir in milk, broccoli and chicken base ( You can add 1/2 to 1 lb of already cooked chicken here with another cup of milk)
Do not scald.

Reduce heat again to low: in a separate saucepan melt margarine, stir in flour and mustard until Roux is thick.

Add Roux to soup mixture and stir.

Cut the brick of velveta cheese into cubes and add to soup a bit at a time, stir until cheese is completely melted. Keep temperature low to avoid scalding.

Serve in bread bowls.


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