Vegetable-Cheese Chowder
AmericanVegetarianEasy40 minBy Northstar
Ingredients
Servings
4
- 2 0.5 cup water
- 2 cup diced peeled potatoes
- 1 cup fresh or frozen corn kernels
- 0.8 cup minced leeks
- 0.5 cup diced celery
- 2 0.5 tsp salt
- 0.3 cup butter
- 0.3 cup all-purpose flour
- 2 cup milk
- 1 0.5 tsp Worcestershire sauce
- 0.5 tsp dry mustard
- 0.3 tsp freshly ground pepper
- 1 can diced tomatoes, drained
- 4 oz freshly grated Parmesan cheese
- 1 tbsp minced fresh parsley
Instructions
- 1
Bring water to boil in a large saucepan over high heat. Add potatoes, leeks, celery, corn, and 1 teaspoon salt. Return to boil.
- 2
Reduce heat to medium-low. Cover and simmer until potatoes are just tender, about 12 minutes.
- 3
In a separate medium saucepan, melt the butter over medium heat. Stir in the flour until smooth, then cook for 1 minute.
- 4
Gradually whisk in the milk, Worcestershire sauce, dry mustard, remaining salt, and pepper. Cook until thickened and bubbly, about 5 minutes.
- 5
Stir the milk mixture into the vegetable mixture.
- 6
Add the tomatoes and Parmesan cheese. Stir well.
- 7
Heat over medium-low heat until warmed through, about 5 minutes. Do not boil.
- 8
Ladle into bowls and garnish with fresh parsley.
Tags
soup