Cheesy Vegetable Chowder

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Yield: 10Cups
  • About This Recipe

    “I’ve made this recipe so many times and it is fantastic! It is easy to do and tastes soooo good! Give it a try tonight! It was the Top-Rated recipe in Southern Living Magazine 2000.”

    Ingredients

  • 1mediumonion, chopped
  • 5celery ribs, sliced
  • 3carrots, sliced
  • 1largepotato, cut into 1/4-inch cubes
  • 1clovegarlic, minced
  • 3 1/2 cupschicken broth
  • 1 (14 1/2 ounce) cans whole kernel corn, rinsed and drained
  • 1/4 cup butter or 1/4 cupmargarine
  • 1/4 cupall-purpose flour
  • 2cupsmilk
  • 1 (16ounce) loaves processed cheese, cubed
  • 1 (2ounce) jars diced pimientos, undrained
  • 1tablespoonprepared mustard
  • 1/4 teaspoonpepper
  • 1/8 teaspoonpaprika
  • Garnish

  • celery leaves
  • Directions

  • BRING first 6 ingredients to a boil in a Dutch oven.
  • Cover, reduce heat, and simmer 20 minutes or until potato is tender.
  • Stir in corn; remove from heat.
  • MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
  • Cook, stirring constantly, 1 minute.
  • STIR in milk and next 5 ingredients.
  • Cook, stirring constantly, until cheese melts.
  • Gradually stir cheese mixture into vegetable mixture.
  • COOK over medium heat, stirring constantly, until soup is thoroughly heated.
  • Garnish, if desired, and serve immediately.
  • Makes: 2 quarts.
  • Reviews

  • “This is very tasty! I used less celery – only about 2 ribs – not a big fan. I also omitted the pimentos. This is a very colorful and rich dish that can be served as a side or pair with a salad and bread and it serves as a meal. One note – this is very rich so if you aren’t a total cheese lover, you may want to use less cheese. Thanks Bev!”

  • “Very good creamy, cheesy soup. I used velvetta cheese and it was so good. You can add a few more vegetables to this if you want it thicker. I did blend about 3 or 4 T. of cornstarch to thicken it more. Will make again.”

  • “When I saw this recipe, I just knew I would love it, and I was right!It’s thick, cheesey and full of veggies!I used 1 % milk and reduced fat Velveeta, and it was still rich and tasty.The pimientos and the mustard give this soup a bit of extra pizzazz.Great for kids.I’ll make this again.Thanx!!!”

  • “Bev this soup is absolutely delicious! I add in 2 tablespoons fresh garlic, I used Velveeta for the cheese, and increased the black pepper and added in lots of cayenne for heat, sooooooo good! thanks hon!…Kitten:)”

  • “I prepared through step 3 early in the day and then finished preparing it in the evening while the cornbread was baking.I added an extra potato and also a small can of green peas along with the corn.I subbed 2 cans of vegetablee broth for the chicken broth.I also cut the mustard down to 1 tsp and doubled the garlic.I thought it was delicious.My husband on the other hand thought it was better before the cheese was added because he thought there was too much cheese.So as Jill said you might want to cut down on the cheese if you or others at your table aren’t big fans of cheese like some of us are!Thanks for sharing your recipe with us Bev!”

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