Vegetable Cheese Chowder can also be an inexpensive dish. Unless you choose to use an expensive variety of cheese. Even then cheese is much less expensive than meat or seafood.
This chowder is great if you are like me and end up with a lot of odds and ends of frozen vegetables in your freezer. Also, it's a good idea to pick up fresh bread to go with it. (Or better yet, you could send your husband while you're cooking the soup.)
It takes about 20 minutes.
- 1 to 2 cups frozen vegetables (Broccoli, cauliflower, carrots, peas and corn all have worked well for me.)
- 1 Chicken bullion cube
- 2 cups milk
- 1/3 cup flour
- dash of pepper
- 1 cup shredded cheese
Combine vegetables, one cup water and chicken bullion in a large saucepan and bring to a boil. Reduce heat. Simmer, covered for 4 minutes.
While that is simmering combine milk, flour and pepper and mix well. Add to saucepan. Cook and stir until thickened. (If you don't stir well the flour may clump.) When bubbly cook for 1 minute more. Add cheese. Cook and stir until just melted.