Friday, October 30, 2009

Cheesy Vegetable Chowder

1/2 cup each finely chopped carrots, celery and onions

1/4 cup chopped sweet red pepper

8 T butter, divided

4 cups chicken broth

3 cups fresh broccoli florets

1 medium potato, peeled and diced

3/4 t Worcestershire sauce

1/2 t cayenne pepper

1/4 cup flour

1 can (120z) evaporated milk

2 cups (8oz) shredded sharp cheddar cheese

salt and pepper to taste

Additional shredded cheese, optional

In a dutch oven, saute carrot, celery, onion and red pepper in 4 T butter until vegetable are tender. Stir in broth, broccoli florets, potato, Worcestershire and cayenne; bring to boil. Reduce heat; cover and simmer 10-15 minutes or until the broccoli and potatoes are tender.Meanwhile in a saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to boil. Cook and stir for two minutes or until thickened. Reduce heat; stir in cheese. continue to stir just until cheese is melted.

Slowly stir cheese sauce into vegetable mixture. Season with salt and pepper to taste.

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