Vegetable-Cheese Chowder - cooking recipe

Ingredients
    2 1/2 c. water
    2 c. diced, peeled potatoes
    3/4 c. minced leeks or green onions
    1/2 c. diced celery
    2 1/2 tsp. salt (optional; salt can be added when eating, if desired)
    1/4 c. margarine or butter (1/2 stick)
    1/4 c. all-purpose flour
    2 c. milk (whole or skim)
    1 tsp. Worcestershire sauce
    1/2 tsp. dry mustard
    1/4 tsp. freshly ground pepper
    1 (12 oz.) can tomatoes, drained and chopped
    4 oz. freshly grated Parmesan cheese (preferable to use the grated found in the cheese section of the supermarket; canned is too salty if listed amount of salt is used)
    1 Tbsp. minced parsley
Preparation
    Bring water to a boil in a large saucepan over high heat.
    Add potatoes, leeks, celery (and 1 teaspoon salt, optional).
    Return to boiling.
    Reduce heat to medium-low.
    Cover and simmer until vegetables are tender, about 15 minutes.
    Melt butter in medium saucepan over medium-low heat.
    Remove from heat and blend in flour. Add milk, Worcestershire sauce (remaining salt, optional), mustard and pepper.
    Return to medium-low heat and stir until thickened, about 10 minutes. Stir into potato mixture. Add tomatoes, Parmesan and parsley.
    Ladle soup into heated bowls and serve. Serves 6.

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