Cheddar Vegetable Chowder

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
3 1/2 cups
Level:
Easy

Ingredients
  • 2 tablespoons vegetable oil
  • 1/2 cup finely chopped onion
  • 1/3 cup finely chopped carrot
  • 1/3 cup finely chopped celery
  • 1/2 cup red bell pepper cut into 1/4-inch dice
  • 1 medium boiling potato cut into 1/4-inch dice
  • 2 tablespoons flour
  • 1 1/2 cups chicken stock
  • 1/2 cup dry white wine
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 cups small broccoli florets
  • 1/2 pound extra sharp Cheddar cheese, grated
  • 1/2 cup rye croutons
  • RYE CROUTONS:
  • 2 thick slices dark rye bread
Directions
  • In a 2-quart saucepan heat oil over moderate heat until hot but not smoking . Add onion, carrot, celery, pepper and potato. Cook until onion is soft.

  • Add flour and cook over medium heat, stirring for 3 minutes. Add chicken stock, wine, Worcestershire sauce, cayenne and broccoli florets. Simmer, covered, for 10 to 15 minutes until broccoli and potatoes are tender.

  • Remove the pan from heat and stir in Cheddar , a little at a time, stirring until cheese is melted.

  • Season with salt and pepper

  • Serve with Rye Croutons

RYE CROUTONS:
  • Preheat oven to 400 degrees.

  • Cut rye bread into 1/2-inch cubes. Place in single layer on a cookie sheet. Bake in oven for 5 minutes, or until dry Yield: 1/2 cup


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Mixed Grilled: 3 New Takes on an Old Favorite

    Recipe courtesy of Rachael Ray