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LOCATION: Recipes >> Soups >> Veg Cheese Chowder 02

Print this Recipe    Veg Cheese Chowder 02

Vegetable-Cheese Chowder

2 1/2 cups water
2 cups diced peeled potatoes
1 cup corn
3/4 cup minced leeks
1/2 cup diced celery
2 1/2 teaspoons salt

1/4 cup butter
1/4 cup all purpose flour
2 cups milk
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
1 12-ounce can cubed tomatoes, drained
4 ounces freshly grated Parmesan cheese
1 tablespoon minced fresh parsley

Bring water to boil in large saucepan over high heat. Add potatoes,
leeks, celery, corn and 1 teaspoon salt. Return to boil. 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
1 1/2 teaspoons salt, 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.

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