Cheddar & Vegetable Chowder

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Melt the butter in a large saucepan over medium heat.
2. Add the flour and whisk for 1 minute. Slowly pour in all the milk, whisking constantly.
3. Keep heating and stirring until the sauce thickens, about 5 minutes.
4. Add the vegetable bouillon, salt, pepper and frozen vegetables. Bring to a simmer and cook gently for 6-8 minutes, until the vegetables are tender.
5. Meanwhile, slice the tops off the bread cobs and scoop out most of the insides to make bread bowls, taking care not to tear the outside.
6. Stir the 100 g of cheddar into the soup and turn off the heat.
7. Place the bread bowls on plates, ladle in the chowder, sprinkle with the 25 g of cheddar and serve.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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