Cheese Vegetable Chowder

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45 minutes 8 1 Cup Servings Print RecipeEmail Recipe


2smallpotatoes (pared & diced)
1⁄2cupcarrots (pared & diced)
1⁄3cupcelery (pared & diced)
1⁄2cuponion (chopped)
4tablespoonunsalted butter
1⁄4cupall-purpose flour
2cupchicken stock
1 1⁄2cupmilk
2cupcheddar cheese (or monterey jack cheese, shredded)
1⁄8teaspoonbaking soda
  ground black pepper
  fresh parsley (minced)


Place water, potatoes, carrot, and celery in small saucepan. Heat to boiling; reduce heat to medium. Cook until vegetables are barely tender, about 12 minutes; reserve vegetables and cooking liquid.

Sauté onion in butter in small Dutch oven over medium heat until transparent, about 5 minutes. Stir in flour until smooth, cook and stir 1 minute. Gradually whisk in stock. Add milk and salt. Cook, stirring constantly, until mixture thickens and bubbles for 1 minute.

Stir in cheese and baking soda. Add reserved vegetables and cooking liquid. Heat over medium heat just until soup is very hot. Remove from heat. Season to taste with pepper. Sprinkle with paprika and parsley. Serve immediately.

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