2 Cups water
2 cups diced potatoes
1/2 cup cut raw carrots
1/4 cup cut celery
1/4 cup diced onion
1 tsp salt
1 tsp pepper
Boil then Simmer
Make sure your vegetable pot is big enough that you can pour in the cheese sauce in at the end. A stock pot will do. Now I throw the water in first and turn it on Med heat and just start chuckin the veggies in the pot while I'm cutting. I put more or less of the veggies I like or what I have on hand. More potatoes make a thicker chowder. Then I cover and let simmer while I start the white sauce.
You can also add in cubed ham at this point while it is simmering.
White Sauce *Very Important*
1/4 cup butter (half stick and none of that margarine crap)
1/4 cup flour ( all purpose or whatever you have in the cupboard..go bisquick if you’re desperate)
You need to melt the butter in a saucepan on medium heat . Now if you are making "as is" use a 2 qt sauce pan. If you are doubling up, pull out your big pot. Whisk in the flour til smooth.
This is where you have to slowly stir in 2 cups of milk (any milk you have on hand, well not just any milk keep it fresh but not like breast milk fresh). Pour in like 1/5 of a cup at a time. Which if your doing the math is like breaking down your pouring to 10 times in for 2 cups.
You need to keep stirring with the whisk the whole time. Very crucial to keep it smooth and not pour it all in at once or you will get clumps.
Once you have your white sauce then the glory of the cheese is added. 2 cups of a med or sharp cheddar shredded. If your feeling extra cheesy go for it. There is no such thing as too much cheese. Keep stirring til smooth. Don't scorch the pot but keep the cheese sauce hot.
Next pour your Hot Cheese Sauce into the vegetable pot and stir. Taste and observe the glory of the Lord.
Bonus Sprinkle on some Montreal Steak Seasoning or Canadian Steak Seasoning or any steak seasoning that you would sprinkle on a potato to give it a kick.
