Monday, October 15, 2012

Cheesy Vegetable Chowder

I was craving a few things at once in a soup last week - from potato soup and something creamy to something cheesy and with lots of vegetables. So I combined all of the ideas and came up with this Cheesy Vegetable Chowder.

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 2-3 cloves garlic, minced
  • 2 carrots, peeled, halved lengthwise then chopped
  • 1 stalk celery, chopped
  • 1 tbsp flour
  • 4 c chicken or vegetable broth
  • 2 small or 1 large potato (Russet or Yukon Gold), chopped
  • 1 c broccoli florets (I used frozen - thaw it out under cold water then gently squeeze the water out)
  • 1/2 c frozen corn
  • Pinch or two of dried thyme
  • A few shakes of salt and pepper
  • 1/2 c light cream
  • 3/4 c shredded cheddar cheese
  • Heat butter and oil in a large soup pot.
  • Add the onions and garlic; saute 2-3 minutes.
  • Add the carrots and celery; saute 2-3 minutes.
  • Add the flour and stir.
  • Add the broth, potatoes, thyme, salt, and pepper. Bring to a boil then reduce to a simmer for 10-15 minutes, until potatoes are soft (don't let them get to the point of being mushy!).
  • Add the corn and broccoli, simmer a few minutes.
  • Add the cream and continue to simmer for a few minutes.
  • Remove from the heat and stir in the cheddar cheese until melted through the soup.

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