Cheesy Vegetable Chowder

If you love cheese and you love vegetables, you’ll love this soup!

Step: 1

In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.

Step: 2

Stir in corn, peas and green beans and continue to cook on low heat.

Step: 3

Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

Per Serving: 171 calories; protein 6.4g; carbohydrates 21.2g; fat 7.4g; cholesterol 21mg; sodium 810.3mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces but of being cooked all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.