Cheesy Vegetable Chowder

It’s been cold and rainy here in Portland, and I was craving something warm and comforting for dinner, so I made this cheesy vegetable chowder recipe I found on Lulu the Baker that looked amazing. This veggie soup was easy to make and smelled fantastic while simmering on the stove. This cheesy vegetable chowder recipe was a big hit with my entire family and paired nicely with a loaded garden salad and some crusty bread.

Cheesy Vegetable Chowder

Ingredients:

• 2 tbsp butter
• ½ yellow onion, diced
• 1 cup of carrots, diced finely
• 2-3 stalks of celery, diced
• 3 cloves of garlic, minced
• 2 tbsp flour (divided)
• 6 cups of homemade vegetable or chicken broth
• 2 cups of potatoes, peeled and diced
• ⅔ cup of whole milk or heavy cream
• 2 cups of broccoli florets
• 2 heaping cups of sharp cheddar, shredded

How to Make Cheesy Vegetable Chowder:

Heat the butter in a large Dutch oven over medium heat. Once the butter has melted, add the onions, carrots, and celery, then sauté for 3-4 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Whisk in 1 tablespoon of flour until well combined and cook for 2 minutes.

Slowly add the vegetable or chicken broth and mix well.

Add the potatoes, then cover and simmer for 35-40 minutes.

Add the broccoli florets and cook for 15-20 minutes or until all the vegetables are softened.

Add the last tablespoon of flour to the cheese and toss to coat evenly.  Side Note: Tossing the cheese and flour prevents the cheese from separating when it’s added to the soup.

Add the cheese and the milk. Stir frequently until the cheese has melted and is well combined. Taste and re-season if needed.

Serve and enjoy.

 

 

 

 

GIVEAWAY WINNER:

 

The winner of the Fujima mini cooking torch is comment number 170:

 

Renee said…