A family favorite and a short break from the flower show. I will have more photos from there in my next post.
Last Wednesday we had a heavier than normal snowfall, more than any this winter so far. Still not as bad as some of our friends further north but as I saw those big flakes falling and heard the wind whistling outside, I decided to make soup. After asking Gregg which one would he like me to make, he opted for his favorite, Cheesy Vegetable Chowder. Fortunately I had all the ingredients and made up a batch for lunch that day.
Cheesy Vegetable and Corn Chowder
Yields: 10 cups
Cooking time: 30 minutes
Preparation time: 15 minutes
3-1/2 cups chicken broth
8 celery ribs, sliced
4 carrots, sliced
2 medium potatoes, peeled and cubed
1 large onion, chopped
1/2 teaspoon pepper
2 cups frozen whole kernel corn (I always use 2 cans creamed style)
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 cups (8 ounces) shredded Cheddar cheese
1 or 2 tablespoons French's mustard
Season to taste
Garnish: chopped fresh parsley
Bring first 6 ingredients to a boil in a Dutch oven. Cover and reduce heat. Simmer 15 to 20 minutes or until vegetables are tender. Remove from heat and stir in corn.
Melt butter in a heavy saucepan over low heat. Add flour, whisking until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and cook over medium heat, whisking continuously until mixture is thickened and bubbly. Add cheese, stirring until blended. Add the mustard and stir until blended.
Stir cheese mixture gradually into vegetable mixture. Cook over medium heat, stirring constantly, until thoroughly heated.
Serve immediately. Garnish if desired.