As the title suggests, my sister-in-law Jesse came up with this delicious recipe. One of the best things about cheesy vegetable chowder is that it uses ingredients I’ve already got on hand – no Velveeta required!
The Vegetables
In a large pot, place all of the following and cook until mostly tender (about 12 minutes of boiling):
3 lbs. potatoes, peeled and diced
1/2 lb. carrots, peeled and chopped
1 onion, chopped
5 c. water
1 1/2 T. chicken broth powder
Add and cook through for another 3 minutes:
1/2 lb. broccoli, chopped
(I used frozen broccoli, cooked it in the microwave, and added it in the last 60 seconds.)
The Roux
While the vegetables are cooking, make a roux in a smaller pot by melting completely:
¼ c. butter
Cook for 1 minute:
2 cloves garlic
Add and stir with a whisk:
1/2 c. flour
Add gradually, stirring with a whisk to avoid lumps:
2 c. milk
Add and stir till melted and smooth:
8 oz. shredded Cheddar cheese
4 oz. cream cheese, cut into smaller pieces. (I didn’t warm mine first, and it eventually melted in.)
¾ t. salt
Stir the roux into the cooked vegetables and broth. Serve cheesy vegetable chowder with rolls or another favorite side. Jesse also recommends a drizzle of red wine vinegar for individual bowls. It is absolutely divine the next day, too!
Find more delicious main dishes here.
