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Post by ellise on Jul 16, 2005 4:05:23 GMT 10
1 cup chopped potato 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup chopped green pepper 4 Tbsp butter or margarine 3 cups canned chicken broth 1 Dash white pepper 2 cups milk 1/2 cup all purpose flour 3 cups shredded sharp process American cheese 1 Tbsp snipped parsley In Dutch oven, cook potato, carrot, celery, onion, and green pepper in butter or margarine until tender, but not brown. Add chicken broth and pepper. Cover and simmer 30 minutes. Blend together milk and flour. Add cheese and parsley. Stir into the chowder. Cook and stir until thick and bubbly. Serves 6.
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