Vegetable Cheese Chowder

Name: Vegetable Cheese Chowder
Yield: Yield: 6 generous servings.
Ingredients: 6 medium tomatoes, quartered; 2 stalks celery, cut in chunks; 1 to 2 tsp salt (or to taste); 2½ cups boiling water; 1 large onion, quartered; 2 large potatoes, peeled and cut in chunks; 2 Tbsp butter or margarine; ¼ cup flour; 2 cups milk (skim or soy milk are fine); 2 Tbsp butter or margarine; 2 cups milk (skim or soy milk are fine); 2 cups milk (skim or soy milk are fine); ½ tsp freshly ground black pepper; ¼ tsp dried oregano; 1 Tbsp chopped fresh parsley; 1 tsp Worcestershire sauce; 6 oz (180 g) chilled low-fat cheddar cheese (1½ cups grated); dash salt; ½ tsp dry mustard

Preparation info

Yield:
6
generous servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

2 large potatoes, peeled and cut in chunks
1 large onion, quartered
2 stalks celery

Fish course
Pescatarian
Microwave
Soup

Method

steel blade: Process each vegetable separately, using 4 or 5 quick on/off pulses. Process tomatoes in 2 batches. Empty bowl each time. (Instead of the steel blade, the french fry disc or slicer can be used to dice vegetables; see “Cheater Chop” technique. Use very light pressure with the pusher. The smaller you wish to dice the vegetables, the smaller