Cheese Vegetable Chowder - cooking recipe

Ingredients

1 c. water
2 small potatoes, pared and diced
1/2 c. carrots, pared and diced
1/3 c. diced celery
1/2 c. chopped onion
4 Tbsp. butter
1/4 c. flour
2 c. chicken broth
1 1/2 c. milk
1/2 tsp. salt
2 c. shredded Monterey Jack cheese
1/8 tsp. baking soda
freshly ground pepper
paprika
minced fresh parsley

Preparation

Place water, potatoes, carrots and celery in small saucepan. Bring to a boil, reduce heat and cook until vegetables are barely tender, about 12 minutes.
Reserve vegetables and cooking liquid. Saute onion in butter in small Dutch oven over medium heat until transparent, about 5 minutes.
Stir in flour until smooth.
Cook and stir one minute.
Gradually whisk in stock, add milk and salt. Cook, stirring constantly until mixture thickens and boils 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.
Yields 8 (1-cup) servings.