Ingredients
- 7 cups water
- 9 cubes chicken bouillon, crumbled
- 6 potatoes, cubed
- 2 cloves garlic
- 1 lg white onion, chopped
- 1 bunch celery, chopped
- 3 cups chopped carrots
- 2 x 15oz cans whole kernel corn
- Chopped herbs such as parsley, chives, or oregano for serving
- 2 Tbsp lemon zest, divided (about 2 lemones)
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 pound processed cheese, cubed
Instructions
1
In a large pot over medium heat, combine water bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes
2
Stir in corn, peas and green beans and continue to cook on low heat.
3
Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once torm a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in Cheese until melted. Pour
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Apr 2005
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