Cheesy Vegetable Chowder is the perfect comfort food, combining a medley of vegetables with a rich, cheesy broth. This hearty soup is not only delicious but also packed with nutrients, making it a satisfying meal for any time of the year. Whether you’re looking to warm up on a chilly day or just want a wholesome dish, this chowder is sure to please. Follow along as we guide you through the steps to create this comforting and nutritious dish.
Ingredients
- 5 tbsp butter, divided
- 3 large carrots, chopped
- 3 stalks celery, chopped
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 3 russet potatoes, peeled and chopped into cubes measuring between 1/2 to 3/4 inch
- 1 celery root, peeled and diced into cubes approximately 1/4 inch in size
- 2 medium heads of broccoli, chopped into florets
- 1 small head of cauliflower, also chopped into florets
- 1/4 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
- Pinch of paprika
- Pinch of cayenne pepper
- 6 tbsp all-purpose flour
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup half and half
- 2 cups medium cheddar cheese or sharp cheddar cheese
Instructions
Preparing the Vegetables:
- Chop and Prepare Vegetables: Chop the carrots, celery, onion, broccoli, and cauliflower. Peel and cube the potatoes and celery root.
Cooking the Base:
- Sauté Vegetables: In a large pot, melt 3 tablespoons of butter over medium heat. Add the chopped carrots, celery, and onion. Sauté until the vegetables reach a tender consistency, typically around 5-7 minutes. Incorporate the minced garlic and continue cooking for an additional 1-2 minutes until its aroma is released.
- Add Broth and Potatoes: Pour in the low-sodium chicken broth. Add the cubed potatoes and celery root. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the potatoes and celery root are tender.
Adding Broccoli and Cauliflower:
- Cook Broccoli and Cauliflower: Add the chopped broccoli and cauliflower florets to the pot. Stir in the dried thyme, salt, black pepper, paprika, and cayenne pepper. Continue to simmer for another 10 minutes until the broccoli and cauliflower are tender.
Making the Roux:
- Prepare Roux: In a separate medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the all-purpose flour and cook, stirring constantly, for about 2 minutes to remove the raw flour taste.
- Add Milk and Half and Half: Gradually whisk in the milk and half and half until the mixture is smooth and thickened. This will take about 3-4 minutes.
Combining and Finishing:
- Combine Roux and Chowder: Gradually add the thickened milk mixture (roux) to the vegetable pot, stirring constantly to combine. Bring the chowder back to a gentle simmer.
- Add Cheese: Stir in the shredded cheddar cheese until fully melted and the chowder is creamy. Adjust the seasoning with additional salt and pepper to taste if needed.
Serving
- Serve Hot: Ladle the cheesy vegetable chowder into bowls and serve hot. Garnish with extra shredded cheese, if desired, and enjoy with crusty bread or crackers.
Conclusion
Indulge in the delightful Cheesy Vegetable Chowder, where creamy cheese meets wholesome vegetables, creating a satisfying meal fit for any occasion. This comforting chowder is simple to prepare yet bursting with flavors that will please your palate and warm your heart. Whether served as a hearty main dish or a comforting appetizer, this chowder promises to be a favorite. Share this nutritious and delicious dish with your loved ones and savor every spoonful!