Veggie Chowder With Tillamook Special Reserve Extra Sharp Cheese Recipe

Name: Veggie Chowder With Tillamook Special Reserve Extra Sharp Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ½ cups vegetable broth; 3 red potatoes or 3 yukon gold potatoes, peeled and cubed; 1 garlic clove, minced; 1 red onion, peeled and chopped; 2 cups celery & leaves, chopped; 1 ½ cups carrots, peeled and cut into thin coins; 1 ½ cups corn (fresh or frozen kernels); 1 ⅓ cups green peas (fresh or frozen); 1 cup fresh green beans; ¼ cup butter; ¼ cup unbleached flour; 1 ½ cups milk (I used whole milk); 12 lb tillamook special reserve extra-sharp cheddar cheese, cut into cubes; white pepper, to taste; 1 pinch freshly ground nutmeg; ¼ cup fresh parsley, chopped, to garnish

Servings: persons

3 ½ cups vegetable broth
3 red potatoes or 3 yukon gold potatoes, peeled and cubed
1 garlic clove, minced
1 red onion, peeled and chopped
2 cups celery & leaves, chopped
1 ½ cups carrots, peeled and cut into thin coins
1 ½ cups corn (fresh or frozen kernels)
1 ⅓ cups green peas (fresh or frozen)
1 cup fresh green beans
¼ cup butter
¼ cup unbleached flour
1 ½ cups milk (I used whole milk)
12 lb tillamook special reserve extra-sharp cheddar cheese, cut into cubes
white pepper, to taste
1 pinch freshly ground nutmeg
¼ cup fresh parsley, chopped, to garnish

1
In a large stock pot over medium heat, combine the stock, potatoes and garlic.
2
Bring to a boil, then stir in the onion, celery and carrots.
3
Reduce heat and simmer 15 minutes.
4
Stir in the corn, green peas and green beans.
5
Continue cooking the mixture on low.
6
Meanwhile, in a medium size saucepan over medium heat, melt the butter.
7
Whisk in all the flour, the white pepper and the nutmeg to form a roux.
8
Let cook 10 seconds.
9
Whisk in the milk, a little bit at a time, cook, stirring until the soup is thick and bubbly.
10
Be careful not to burn!
11
Stir in the cubed cheese and cook until melted.
12
Transfer the roux/cheese mixture to the large stock pot.
13
Stir well and heat through.
14
Serve hot, garnished with a sprinkle of fresh parsley for each bowl.

5995

kcal

Calories

464

Fat

Carbs

360

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 ½ cups vegetable broth, 3 red potatoes or 3 yukon gold potatoes, peeled and cubed, 1 garlic clove, minced, 1 red onion, peeled and chopped, and more.

Yes, Veggie Chowder With Tillamook Special Reserve Extra Sharp Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Chowder With Tillamook Special Reserve Extra Sharp Cheese

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