Cheese Vegetable Chowder

Hazel Smith's Hot Dish Recipe of the Week

Cheese Vegetable Chowder

1 cup water
2 small potatoes, diced
½ cup carrots
1/3 cup celery, diced
½ cup onions, diced
4 tablespoons butter
¼ cup flour
2 cups chicken broth
1½ cups milk (Carnation)
½ teaspoon salt
2 cups cheddar cheese
1/8 teaspoon baking soda

Heat water, potatoes, carrots and celery to boiling in a saucepan. Reduce heat to medium and cook until tender — about 12 minutes. Reserve veggies and cooking liquid. Saute onion in butter about 5 minutes. Stir in flour until smooth. Cook and stir for 1 minute. Gradually whisk in broth, milk and salt. Cook and stir until thick. Stir in soda and cheese. Add veggies and liquid. Cook over medium until hot. Season with pepper.

A real cold weather dish!