Veggie Chowder With Tillamook Special Reserve Extra Sharp Cheese

• 3 12 cups vegetable broth
• 3 red potatoes or 3 yukon gold potatoes, peeled and cubed
• 1 garlic clove, minced
• 1 red onion, peeled and chopped
• 2 cups celery & leaves, chopped
• 1 12 cups carrots, peeled and cut into thin coins
• 1 12 cups corn (fresh or frozen kernels)
• 1 13 cups green peas (fresh or frozen)
• 1 cup fresh green beans
• 14 cup butter
• 14 cup unbleached flour
• 1 12 cups milk (I used whole milk)
• 12 lb tillamook special reserve extra-sharp cheddar cheese, cut into cubes
• white pepper, to taste
• 1 pinch freshly ground nutmeg
• 14 cup fresh parsley, chopped, to garnish

1. In a large stock pot over medium heat, combine the stock, potatoes and garlic.
2. Bring to a boil, then stir in the onion, celery and carrots.
3. Reduce heat and simmer 15 minutes.
4. Stir in the corn, green peas and green beans.
5. Continue cooking the mixture on low.
6. Meanwhile, in a medium size saucepan over medium heat, melt the butter.
7. Whisk in all the flour, the white pepper and the nutmeg to form a roux.
8. Let cook 10 seconds.
9. Whisk in the milk, a little bit at a time, cook, stirring until the soup is thick and bubbly.
10. Be careful not to burn!
11. Stir in the cubed cheese and cook until melted.
12. Transfer the roux/cheese mixture to the large stock pot.
13. Stir well and heat through.
14. Serve hot, garnished with a sprinkle of fresh parsley for each bowl.

vegetable broth, red potatoes, garlic, red onion, celery, carrots, corn, green peas, fresh green beans, butter, flour, milk, tillamook special reserve, white pepper, ground nutmeg, fresh parsley

Taken from www.food.com/recipe/veggie-chowder-with-tillamook-special-reserve-extra-sharp-cheese-249428 (may not work)