You may also like
Categories:
milk flour Velveeta cheese butter chicken bouillon cubes pepper salt garlic carrot onion green bell pepper whole kernel corn
Viewed: 105 - Published at: 7 years agoIngredients
- 2 cups milk
- 4 tablespoons flour
- 14 cup Velveeta cheese
- 3 tablespoons butter or 3 tablespoons margarine
- 2 chicken bouillon cubes
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 13 stick carrot
- 12 onion
- 12 green bell pepper
- 0.25 (15 1/4 ounce) can whole kernel corn
Method
- 1.
- Chop all of the vegetables to your liking, lightly season and cook over medium heat for about 4 or 5 minutes with 1 tbs of butter.
- Reduce heat to low and let simmer.
- 2.
- In a separate pot or sauce pan, add milk, butter, flower, seasonings and bouillon cubes.
- NO HEAT!
- Mix until the flower is evenly broken up and dispersed.
- 3.
- Turn on the heat LOW stirring occasionally until the soup thickens.
- 4.
- Add the Velveeta and let it melts, still stirring.
- 5.
- Add your vegetables and meats.
- 6.
- Serve and Enjoy!
