Cheesy Chowder

By Hklbrries

Ingredients

• 1/4 cup butter
• 1 medium-size potato, cut into 1/2-inch cubes
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 medium-size onion, chopped
• 1/2 green pepper, chopped
• 3 cups Vegetable Stock (recipe in collection)
• Dash of pepper
• 2 cups milk
• 1/4 cup nonfat dry milk
• 1/2 cup whole wheat pastry flour
• 3 cups shredded Cheddar cheese (12 ounces)
• 1 tbsp chopped fresh parsley
• Paprika

Preparation

Step 1

In a 2-quart saucepan, melt the butter. Stir in the potato, carrot, celery, onion, and green pepper; cook until tender but not brown, about 10 minutes. Add the stock and pepper. Bring to a boil; reduce heat, cover, and simmer for 30 minutes.

In a large bowl, combine the milk and dry milk; stir until the milk powder has dissolved. Add the flour; then stir in the cheese. Stir this mixture into the chowder; cook, stirring constantly, until the soup is thick and smooth, about 5 minutes. Stir in the parsley. Top each serving with a dash of paprika.