Lion House Vegetable Cheese Chowder









Recipe from The Lion House Cookbook.


  • 4 cups cubed potatoes
  • 2 cups diced carrots
  • 2 cups chopped celery
  • 1/2 cup minced onions
  • 2 teaspoons salt
  • 4 cups water
  • 1 10-oz package frozen broccoli
  • 3 tablespoons chicken base
  • 3 1/2 cups milk
  • 1/2 cup margarine
  • 1/2 cup flour
  • 1 tablespoon dry mustard
  • 1 pound processed American Cheese

Prepare potatoes, carrots, celery, and onions.  Place in large soup pot and add salt and water.  Cook till vegetables are tender, about 20 minutes.  Add broccoli, chicken base, and milk.  Simmer for 5 more minutes.  In separate pan, melt margarine and add flour and dry mustard; stir to make roux.  Add to soup and stir till thickened.  Cut cheese into cubes and add to soup.  Stir till cheese is melted.  Keep hot, but do not boil, till ready to serve.  Serves 8-10.

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