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Cheddar
Vegetable Chowder |
2
TBS 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 ¼-inch dice
2 large Jersey Fresh potato,
cut into ¼-inch dice
5 TBS all-purpose flour
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3 cups chicken broth
½ cup water
½ tsp ground cumin
a pinch of cayenne pepper
salt and pepper to taste
1½ cups Cheddar cheese, coarsely grated
2 tsp 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
Contributed by: Allene Fay, Basking Ridge, NJ
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