Great when cooler weather approaches.
1 Medium onion, minced
1 Medium carrot, diced
1 Sweet red pepper, chopped
1 Sweet yellow pepper, chopped
3 Jalapeno peppers, minced (seed for mild--leave seeds for spicier)
3 Tbsp. butter, melted
3 Tbsp. all-purpose flour
3 Cups chicken broth
2 Cups whipping cream
1 Cup (4 ounces) Shredded cheddar cheese
Cook 1st 5 ingredients in butter over medium high heat until vegies are tender, stirring often.
Reduce heat to low and add flour, stirring until blended.
Cook 1 additional minute stirring constantly.
Turn heat to high and gradually add chicken broth and bring to a boil.
Reduce heat to medium and simmer for 5 minutes.
Stir in cream and cook until thoroughly heated (do not allow to boil).
Add cheese and stir constantly until cheese melts.
1 Medium onion, minced
1 Medium carrot, diced
1 Sweet red pepper, chopped
1 Sweet yellow pepper, chopped
3 Jalapeno peppers, minced (seed for mild--leave seeds for spicier)
3 Tbsp. butter, melted
3 Tbsp. all-purpose flour
3 Cups chicken broth
2 Cups whipping cream
1 Cup (4 ounces) Shredded cheddar cheese
Cook 1st 5 ingredients in butter over medium high heat until vegies are tender, stirring often.
Reduce heat to low and add flour, stirring until blended.
Cook 1 additional minute stirring constantly.
Turn heat to high and gradually add chicken broth and bring to a boil.
Reduce heat to medium and simmer for 5 minutes.
Stir in cream and cook until thoroughly heated (do not allow to boil).
Add cheese and stir constantly until cheese melts.
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