Cheddar Cheese Chowder
by Laurie Duncan
serves: 7
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Peel and thinly slice carrots; finely chop celery, onion and gree peppers. Melt butter in 3 qt. saucepan over medium high heat; add veggies & garlic. Cook, stirring constantly until the veggies are tender, abt. 5-7 min.
Add flour; cook stirring constantly 1 minute. Stir in chicken brother and milk; cook 5 minutes or until mixture is slightly thickened and bubbly. Add shredded cheese, salt, peppers and stir until well blended. Stir in extra milk if necessary for desired consistency. Sprinkle with crumbled bacon. |
| Ingredients: |
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2 ea |
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carrots |
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1 sm |
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onion |
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1/4 c |
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real butter |
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1/3 c |
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wheat flour |
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2 c |
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milk |
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1/2 tsp |
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salt |
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4 slices |
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bacon, cooked, crumbled |
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1 stalk |
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celery |
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1/2 ea |
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green pepper |
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2 cloves |
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garlic |
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1 can |
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14-oz Chicken broth |
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4 c |
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shredded cheddar cheese |
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3/4 tsp |
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pepper |
| Directions: |
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