Ingredients
- 3 1/2 cups chicken broth (rich, use good quality) - (Refer to NOTE)
- 8 celery ribs, sliced
- 4 carrots, sliced
- 2 medium potatoes, peeled and cubed
- 1 large onion, chopped
- 1/2 teaspoon freshly ground pepper (or to taste)
- 2 cups corn, frozen whole kernel, thawed
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk (Refer to NOTE)
- 2 cups cheddar cheese, sharp, shredded
- Chopped fresh parsley (garnish)
How to Make
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Step 1: Bring first 6 ingredients (chicken broth - black pepper) to a boil in a Dutch oven. Cover, reduce heat to medium, and simmer for about 15 - 20 minutes or until vegetable are tender. Remove from heat, and stir in corn.
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Step 2: Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook for about 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat whisking constantly, until mixture is thickened and bubbly. Add cheese, stirring until blended.
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Step 3: Stir cheese mixture gradually into vegetable mixture. Cook over medium heat, stirring constantly, until thoroughly heated. Taste for seasoning and adjust, if necessary. Garnish with parsley, if desired.
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NOTE: Depending on how thick or soupy you like it, you may need to adjust the amount of chicken stock and/or milk.
We hope you enjoy this recipe!
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