Vegetable Cheddar Chowder


  • 3 cups water
  • 3 chicken-flavored bouillon cubes
  • 4 medium potatoes, peeled and diced
  • 1 medium onion, sliced
  • 1 cup thinly sliced carrots
  • 1/2 cup diced green pepper
  • 1/3 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 3 1/2 cups milk
  • 4 cups (1 pound shredded sharp Cheddar cheese)
  • 1 (2-ounce) jar diced pimiento, drained
  • 1/4 teaspoon hot sauce (optional)
  • fresh parsley sprigs


Combine water and bouillon cubes in a Dutch oven; bring to a boil. Add vegetables; cover and simmer 12 minutes or until vegetables are tender. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, stirring until melted. Stir cheese sauce, pimiento and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated (do not boil). Garnish each serving with pimento and a parsley sprig.

Makes 10 cups