How to make it

  • In a 6-qt. kettle, put the first 9 ingredients. Boil for 10-15 minutes. Vegetables should be tender but firm. Reduce heat to simmer. Add corn, lemon juice and Tabasco. Add bouillon cubes dissolved in boiling water.
  • Meanwhile, in a separate pan, melt butter and blend in flour to make a roux. Using a whisk, gradually stir in milk. When mixture thickens, add cheddar and Parmesan cheeses. Stirring constantly, add milk-cheese mixture to the vegetable pot. Add half-and-half and heat, but do not boil.

Reviews & Comments 3

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    " It was excellent "
    mystic_river1 ate it and said...
    Terrific! got my 5!
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    " It was excellent "
    albys1 ate it and said...
    Yum, yum and more YUM!!! This sounds REALLY good!
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    " It was excellent "
    angelgal ate it and said...
    YUM!!!!! ;9
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