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Ingredients for Cheddar chowder
3 cups chicken stock
4 cups peeled, diced potatoes
1-1/2 cups thinly sliced carrots
1 cup chopped onion
2/3 cup diced green bell pepper
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 teaspoons salt, or to taste
1/4 teaspoon white pepper
3-1/2 cups milk
4 cups shredded cheddar cheese
2 Tablespoons chopped pimiento
1/8 teaspoon hot pepper sauce
Method
1. Bring chicken stock to a boil in a large saucepan or Dutch oven. 2. Add potatoes, carrots, onion, and green pepper. Reduce heat and simmer until vegetables are tender, about 15-20 minutes. 3. While soup is simmering, melt butter in a medium saucepan. Stir in flour and cook for 1 minute, stirring constantly. Stir in salt and pepper. Gradually add milk and cook until thickened and smooth, stirring constantly. Add cheese and stir until melted. Stir in pimiento and hot pepper sauce. 4. Stir cheese sauce into vegetable mixture and cook over low heat until heated through, but do not boil.
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