Cheddar Vegetable Chowder

2 tablespoons vegetable oil
2 large onions, chopped
2 Jersey Fresh large carrots, halved lengthwise and sliced thin
2 Jersey Fresh celery ribs, sliced thin
1 red bell pepper, cut into 1/4-inch dice
2 large Jersey Fresh potato, cut into 1/4-inch dice
5 tablespoons all-purpose flour
3 cups chicken broth
1/2 cup water
1/2 teaspoon ground cumin
a pinch of cayenne pepper
salt and pepper to taste
1 1/2 cups Cheddar cheese, coarsely grated
2 teaspoons minced fresh coriander (wash and spin dry before mincing)

In a 2-quart saucepan, heat oil over moderate heat until hot but not smoking, and cook vegetables, stirring until onion is softened. Add flour and cook over moderately low heat, stirring, 3 minutes. Stir in broth, water, cumin, cayenne, and salt and pepper to taste, and simmer until potato is tender, about 10 minutes.

Remove pan from heat and stir in cheese, a little at a time, and coriander, stirring until cheese is melted.

Serves 2. Double recipe to serve 4


Simply Calphalon Nonstick 2-Quart Saucepan with Cover

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