Vegetable Cheddar Chowder
Author: Nicole
Recipe type: Soup
- 2 Tablespoons unsalted butter
- ½ cup chopped onion
- 1 cup finely diced carrot
- 2 celery stalks, finely diced
- 1 Tablespoon finely minced garlic
- 4 cups chicken broth plus ⅓ cup to dilute flour (if I don’t have homemade, I use low-sodium store bought)
- 2 russet potatoes, peeled and diced
- 1 Tablespoon flour
- ½ cup milk (use whatever type you have)
- 2 cups fresh or frozen broccoli (I used one bag of Bird’s Eye frozen broccoli florets) – defrosted most of the way and chopped
- 2 cups shredded cheddar cheese
- Melt the butter in a large pot.
- Add onions, carrots and celery.
- Sauté over medium heat until soft, but not brown.
- Add garlic and cook for one additional minute.
- Add chicken broth (minus ⅓ cup, reserved for flour).
- Add the potatoes and bring the pot to a boil.
- Turn heat down and simmer until the potatoes are tender.
- Mix flour with ⅓ cup of broth.
- Add the mixture to the soup and simmer until soup thickens slightly.
- Add milk and broccoli and cook until broccoli is heated through (about 2-3 minutes.)
- Add cheese ½ cup at a time and stir to melt evenly.
- Once all has melted, stir and allow to simmer for one additional minute.
- Serve with a salad or crescent rolls that have been baked with a sprinkle of shredded cheddar.
Recipe by Wanna Bite at https://wannabite.com/vegetable-cheddar-chowder/
3.1.09