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Cheesy Vegetable Chowder
3-1/2 cup chicken broth
8 ribs celery, chopped
4 carrots, chopped
2 medium potatoes, peeled and cubed
1 large onion, chopped
1/2 tsp. pepper
2 cups frozen whole kernel corn, thawed
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
2 cups sharp cheddar cheese, shredded
fresh parsley, chopped
Directions:
Bring first 6 ingredients to boil in a Dutch oven. Cover; reduce heat
and simmer 15 - 20 minutes, or until vegetables are tender. Remove from heat
and stir in corn.
Melt butter in heavy saucepan over low heat and stir in flour, whisking
until smooth. Cook 1 minute,
whisking constantly. Gradually whisk in milk, cook over medium heat,
whisking constantly until mixture is thickened and bubbly.
Add cheese, stirring until blended. Stir cheese mixture gradually into
vegetable mixture.
Cook over medium heat, stirring constantly until thoroughly heated.
Garnish with parsley and serve.
   
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