Friday, March 5, 2010

Cheesy Vegetable Chowder

2 cups water
1 tsp granulated chicken bouillon
2 cups yellow-fleshed or red potatoes, peeled and diced into ½-inch cubes
2 cups frozen mixed vegetables
¼ cups chopped onion
1-15 oz can cream-style corn
8 oz Velveeta cheese
½ C milk

In a 2-3 qt saucepan, bring water to a boil.  Dissolve bouillon in boiling water.  Stir in potatoes, mixed vegetables and onion.  Cover and simmer on medium-low heat 15 minutes, or until potatoes are tender.  Add corn, cheese and milk.  Heat 5-7 minutes, stirring constantly until cheese is melted.  Makes 6 servings. Thanks CJ! *This recipe was in the Deseret News but is from the book 101 Things to Do With a Potato, by Stephanie Ashcraft.

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