Categories: Main Dish, Stew, Vegetarian
Ingredients
- 2 cups chopped peeled red potatoes
- 3/4 cup chopped carrot
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/2 teaspoon thyme
- 2 cups vegetable broth
- 1/4 cup butter or 1/4 cup margarine
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups milk
- 2 1/2 cups shredded sharp cheddar cheese
- 1 (17 ounce) can cream-style corn
Directions
-
In a saucepan, add first 6 ingredients.
-
Bring to a boil; cover and reduce heat.
-
Simmer for 10-15 minutes; remove from heat but don’t drain.
-
In a large saucepan, melt butter.
-
Stir in flour, salt, and pepper; cook 2 minutes or until bubbly, stirring constantly.
-
Gradually add milk and stir until well blended.
-
Cook over medium heat until mixture boils and gets thick, stirring constantly.
-
Reduce heat and simmer for 5 minutes.
-
Add cheese, stirring until melted.
-
Add undrained vegetables and corn.
-
Stirring occasionally, cook until thoroughly heated, but do not boil.