Vegetable Chowder with Cheese

Like most everyone I made a resolution to eat more healthfully in 2017.  This vegetable chowder really makes that easy to do.  It’s chock full of vegetables and it tastes great.
For some reason, even though I do like vegetables and fruits, I find it hard to incorporate enough into my daily diet.  So when I find a recipe like this, I think of it as counteracting those days when I didn’t hit my daily requirement.
The recipe makes 6 hearty servings.  For the two of us we will have leftovers for lunches or to freeze.

 

 

Vegetable Chowder with Cheese

  • Servings: 6
  • Difficulty: easy
  • Print
3 1/2 cups of chicken broth
8 celery ribs, sliced
4 carrots, peeled and sliced
2 red potatoes, peeled and cubed
1 large onion, chopped
1/2 t. pepper
1/2 t. salt
2 cups frozen whole kernel corn, thawed
1/4 cup butter
1/4 cup all purpose flour
2 cups of milk
2 cups shredded Cheddar cheese
Bring the first six ingredients to a boil in a Dutch oven.  Cover, reduce heat and simmer for 20 minutes.  Remove from heat and stir in corn.
Melt butter in a heavy saucepan over low heat and add the flour, stirring until smooth.  Gradually stir in the milk and continue cooking until the mixture thickens and bubbles.  Add the grated cheese, stirring until melted and combined.

Stir the cheese mixture into the vegetable mixture until blended.  Cook a few more minutes until warm.

A few other soup suggestions:
Do you have a favorite soup recipe?  I would love to add some variety to my list.
 
 

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