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 with a lid 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 with the flour prevents the cheese from separating when it’s added to the soup.
Add the cheese to the soup, along with the milk. Stir frequently until the cheese has melted and is well combined. Taste and re-season if needed.
Serve and enjoy.
Equipment
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
Instructions
- 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 with a lid 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 with the flour prevents the cheese from separating when it's added to the soup.
- Add the cheese to the soup, along with the milk. Stir frequently until the cheese has melted and is well combined. Taste and re-season if needed.
- Serve and enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Adapted recipe and photos by For the Love of Cooking.net Original recipe by Lulu the Baker
GIVEAWAY WINNER:
The winner of the Fujima mini cooking torch is comment number 170:
Renee said…
Found you this morning as I was looking for a new recipe for homemade noodles and I’ve been lost in your blog ever since. Beautiful photos, do-able recipes of a wonderful variety of foods and even a Thanksgiving give away! You are now bookmarked and I’ll be visiting often!
Congratulations Renee! Send me an e-mail with your mailing address so your new torch can be mailed to you.
Made this tonight. Very yummy! I did half the potato amount and throw in some peas/corn instead. Thanks!
So this is a weird question but… I’ve seen these spoons of yours in a few posts and I LOVE THEM! Where did you get them? If you don’t mind sharing 🙂
This was very good. I also added corn.