New England Cheese Chowder

Tools Needed:

• 1 chef’s knife

• 1 cutting board

• 1 box grater

• 1 liquid measuring cup

• 1 set dry measuring cups

• 1 set measuring spoons

• 1 large saucepan

• 1 wooden spoon

Ingredients:

• 1 cup chopped carrot (2 medium carrots)

• 1 cup chopped celery (2 stalks celery)

• 1/2 cup chopped red bell pepper (1/2 bell pepper)

• 1/4 cup sliced green onion (1 green onion)

• 4 Tbsp butter

• 1/4 cup unbleached white flour

• 1 tsp instant chicken bullion granules

• 1/2 tsp ground white pepper

• 2 1/2 cups milk

• 1 cup water

• 1 1/2 cups (6 oz) shredded cheddar cheese

• 1 1/2 cups (6 oz) shredded Monterey cheese

Steps:

1. Using a chef’s knife, chop the carrot, celery, red bell pepper and green onions. Using a box grater, shred the cheese.

2. Add the butter to a large saucepan over medium heat, and cook the carrot, celery, bell pepper, and onion for 5 minutes or until tender.

3. Add the flour and cook for one minute, stirring to keep the flour from burning. Stir in the chicken bouillon and white pepper.

4. Add the milk and water to the pan. Cook and stir the soup until bubbly, then cook for one more minute.

5. Stir in the shredded cheeses until they melt. Serve hot.