Vegetable Cheddar Chowder

Oh! Pinterest does it again . . .

As always, I was browsing through pinterest looking for new and delicious recipes to make. This time the search was for some yummy soup. Believe it or not , we did have a cold spell come through so soup was perfect. I cant say the same now as it is 80 degrees in December. I guess Florida is refusing the cold weather this year. I do believe it is the ONLY state that is warm right now which I am unhappy about. Tis’ the season right? Blah….

Back to soups… First off, I have never made any soups before unless it was out of the can or ramen noodles. I was excited. The soup I chose looked fairly easy, fewer ingredients than most and sounded delicious. Most of the homemade soups will make an abundance of left overs. Since I was the only ( remember I deal with a picky eater) one to eat this, It was being planned for multiple lunches and shared with the neighbors. It is a meatless soup however adding shredded whatever to the soup such as chicken would have made it even better . . .

Here goes…

VEGETABLE CHEDDAR CHOWDER

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INGREDIENTS

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 FRESH !!!

2 cups shredded cheddar cheese

DIRECTIONS

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 in  separate bowl

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. This will thicken up the soup.

Serve with a salad or crescent rolls that have been baked with a sprinkle of shredded cheddar.

My Thoughts –> The soup was delicious fresh and heated up for left overs. It definitely needed some seasoning such as black pepper . The cheddar cheese and the chicken broth added enough saltiness. I used all fresh vegetables however if you don’t feel like taking the time to dice them , I am sure using a frozen vegetable medley of any sort will be just fine.

Want to make this a vegetarian dish( Lacto-ovo vegetarian)? Forget the butter and use vegetable stock in stead of chicken stock.

Original recipe can be found via pinterest here . . .

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