Shelly's Recipe

CHEDDAR AND VEGETABLE CHOWDER

Category: Chowders

4 tbsp butter
1 small onion, finely diced
1 green pepper, diced
3 carrots, thinly sliced
3 red potatoes, diced
1 cup peas, fresh or frozen (if using frozen, add with chicken brown rather than with remaining vegetables
4 cups chicken broth
3/4 lb cheddar cheese, grated
2 cups milk
Salt and pepper, to taste

In a Dutch oven, heat butter until melted. Add vegetables and stir occasionally, cook, covered for 20-25 minutes or until vegetables are tender. Remove pan from heat and stir in flour. Mix well and cook for 2-3 minutes, stirring occasionally.

Slowly add broth into mixture. Bring to a boil stirring constantly. Gradually add gated cheese and continue to heat until cheese is melted. Add milk and season to taste. NOTE: If consistency is too thin, mix 1 tbsp cornstarch with 3 tbsp water and add to soup. Stir over heat until mixture thickens.