Ingredients
-
3 tablespoons butter
-
3 tablespoons all-purpose flour
-
3 cups chicken stock
-
2 cups whipping cream
-
2 tablespoons butter
-
1 large onion, minced
-
3 jalapeno chilies, seeded and finely minced
-
1 cup grated swiss cheese
-
1 cup grated cheddar cheese
-
salt
-
1 large carrot, peeled and finely diced
-
1 large green bell pepper, seeded and finely chopped
Instructions
- Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
- Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
- Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
- Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.