Cheddar Chowder

By á-830

Ingredients

• 3 cups chicken stock
• 4 cups peeled, diced potatoes
• 1 1/2 cups thinly sliced carrots
• 1 cup chopped onion
• 2/3 cup diced green bell pepper
• 1/3 cup butter
• 1/3 cup flour
• 1 1/2 tsp salt, to taste
• 1/4 tsp white pepper
• 3 1/2 cups milk
• 4 cups shredded cheddar cheese
• 2 tbsp chopped pimento
• 1/8 tsp hot pepper sauce

Details

Servings 8

Preparation

Step 1

Bring chicken stock to a boil in a large saucepan or dutch oven.

Add potatoes, carrots, onion, and green pepper. Reduce heat and simmer until vegetables are tender, about 15-20 minutes.

While soup is simmering, melt butter in a medium saucepan. Stir in flour and cook for 1 minute, stirring constantly. Stir in salt and white pepper. Gradually add milk and cook until thickened and smooth, stirring constantly. Add cheese and stir until melted. Stir in pimento and hot pepper sauce.

Stir cheese sauce into vegetable mixture and cook over low heat until heated through but do not boil.