| Cheesy Vegetable Chowder |
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2 tablespoons butter, I used olive oil
½ cup chopped onion, I used 1/2 of a medium onion
1 cup finely chopped carrot
1 stick chopped celery, I left out
1 tablespoon minced garlic
4 cups chicken broth
2 large baking potatoes, peeled and chopped
1 tablespoon flour
½ cup water
? cup milk
2 cups chopped broccoli, see notes
2 heaping cups shredded sharp cheddar cheese
½ cup chopped onion, I used 1/2 of a medium onion
1 cup finely chopped carrot
1 stick chopped celery, I left out
1 tablespoon minced garlic
4 cups chicken broth
2 large baking potatoes, peeled and chopped
1 tablespoon flour
½ cup water
? cup milk
2 cups chopped broccoli, see notes
2 heaping cups shredded sharp cheddar cheese
Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.
Stacy's Notes: Made January 2013, from a recipe I pinned on Pinterest. I made some changes, based on what I had on hand. I used olive oil instead of butter to saute the veggies. Chopped yellow onion and a bunch of baby carrots, didn't measure amounts. Left out celery.
I had 2 medium potatoes, which I peeled and chopped. Used 3 good teaspoons minced garlic from a jar, including some juice. I made up 4 cups of broth from Better than Bouillon low sodium chicken base. Instead of fresh broccoli, I used almost a full box of frozen chopped broccoli that I had thawed out. For the milk, I used about 1/3 cup fat free half and half and the rest skim. Shredded one block of Cabot 50% reduced fat cheddar cheese and a handful of sharp cheddar from a bag. Also, since I used low sodium broth, I added a bit of salt, a bunch of black pepper, a dash of red pepper and a couple of pinches of chipotle powder. Also added a shake or two of salt free garlic seasoning I had on hand (Kroger "California" one). Good, not great, but good. The low-fat cheese didn't melt as well as full fat would, so there were some clumps of cheese, but they didn't bother me :) We'll see how it heats up, had enough for us one bowl each with a big pyrex container leftover for the fridge.
Stacy's Notes: Made January 2013, from a recipe I pinned on Pinterest. I made some changes, based on what I had on hand. I used olive oil instead of butter to saute the veggies. Chopped yellow onion and a bunch of baby carrots, didn't measure amounts. Left out celery.
I had 2 medium potatoes, which I peeled and chopped. Used 3 good teaspoons minced garlic from a jar, including some juice. I made up 4 cups of broth from Better than Bouillon low sodium chicken base. Instead of fresh broccoli, I used almost a full box of frozen chopped broccoli that I had thawed out. For the milk, I used about 1/3 cup fat free half and half and the rest skim. Shredded one block of Cabot 50% reduced fat cheddar cheese and a handful of sharp cheddar from a bag. Also, since I used low sodium broth, I added a bit of salt, a bunch of black pepper, a dash of red pepper and a couple of pinches of chipotle powder. Also added a shake or two of salt free garlic seasoning I had on hand (Kroger "California" one). Good, not great, but good. The low-fat cheese didn't melt as well as full fat would, so there were some clumps of cheese, but they didn't bother me :) We'll see how it heats up, had enough for us one bowl each with a big pyrex container leftover for the fridge.
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printed on: April 19, 2024 |