Cheese and Cauliflower Chowder
Cheese And Cauliflower Chowder is an moderately easy dinner. Made with 1/2 c. onion, chopped, 1 1/4 c. water, 10 oz. frozen cauliflower, 1 (4 oz.) can mushrooms and 2 tsp. chicken bouillon granules, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In saucepan, cook onion in water until tender.
Add cauliflower, undrained mushrooms, bouillon granules and dry mustard.
Bring to a boil.
Reduce heat; cover and simmer the vegetable mixture about 8 minutes, or until cauliflower is just tender.
In screw-top jar, combine milk and cornstarch; shake well. Stir into hot vegetable mixture.
Cook and stir over medium heat until thickened and bubbly.
Stir in shredded cheese and pimento. Heat through, stirring to melt cheese.
Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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