Cheese and Vegetable Chowder

Total Time

45 Minutes

Servings

32

Ingredients

• 7 cups water
• 9 cubes chicken bouillon, crumbled
• 6 potatoes, cubed
• 2 cloves finely chopped garlic
• 1 large white onion, chopped
• 1 bunch celery, chopped
• 3 cups chopped carrots
• 2 (15 ounce) cans whole kernel corn
• 2 (15 ounce) cans peas
• 2 cups chopped fresh green beans
• 1/2 cup butter
• 1/2 cup plain flour
• 3 cups milk
• 1 pound processed cheese, cubed

Instructions

1. In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
2. Stir in corn, peas and green beans and continue to cook on low heat.
   Meanwhile, in a medium saucepan over medium heat, melt butter.
3. Whisk in flour all at once to form a roux and let cook 10 seconds.
4. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted.
5. Pour this mixture into the large soup pot, stir well and heat through.