(happy sigh) This chowder is heavenly. Full of broccoli and cheese and deliciousness. I made it on a snow day recently and just in the nick of time. Right after I took it off the stove and headed out to shovel some snow (with my belly full and warm of this amazing soup), my sister and her 5 kiddos showed up at my door. Hungry. Cold. Without power for over 24 hours because of the storm and no phone line to call in advance. This chowder was on the table in a flash and gobbled down by all of them. The perfect thing to take the freezing edge off your day. Even if you haven’t trudged thru a foot of snow to get some! As a side note (total tangent!) – it is that same sister’s birthday today. Have a great day Jess!
Like many chowders, this starts with some chopped up veggies. Celery, onion, carrots.
And potatoes.
Some chicken broth to soften them up.
Then some milk to thicken.
Jump into the pot little broccoli!! Yippee!
Simmer away until tender.
Then stir in some cheese and let it melt into the chowder. Oh how I love cheese.
Seriously good stuff. Warm and rich and just delicious.
Cheesy Vegetable Chowder
(adapted from Lulu the Baker)
(adapted from Lulu the Baker)
2 Tablespoons butter
1 chopped onion
1 1/2 cup finely chopped carrot
2 stalk celery, finely chopped
2 cloves minced garlic
4 cups chicken broth
2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup water
2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded 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.
Bakerlady 