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 or soups and stews here.
Cheesy Vegetable Chowder (from Jesse)
Ingredients
The Vegetables
- 3 pounds potatoes peeled and diced
- 1/2 pound carrots peeled and chopped
- 1 onion chopped
- 5 cups water
- 1 1/2 tablespoons chicken broth powder
- 1/2 pound broccoli chopped
The Roux
- 1/4 cup butter
- 2 cloves garlic
- 1/2 cup flour
- 2 cups milk whole
- 8 ounces Cheddar cheese shredded
- 4 ounces cream cheese cubed, 1/2 package
- 3/4 teaspoon salt
Instructions
- Add the vegetables (except broccoli) and broth to a large pot. Cook until they're mostly tender, about 12 minutes.3 pounds potatoes, 1/2 pound carrots, 1 onion, 5 cups water, 1 1/2 tablespoons chicken broth powder
- Add the broccoli and cook for another 3 minutes.1/2 pound broccoli
- While the veggies are cooking, melt the butter in a saucepan. Add the garlic and cook for 1 minute.1/4 cup butter, 2 cloves garlic
- Whisk in the flour, then the milk gradually to avoid lumps.1/2 cup flour, 2 cups milk
- Add the cheese and salt and stir until smooth and melted.8 ounces Cheddar cheese, 4 ounces cream cheese, 3/4 teaspoon salt
- Stir the roux into the cooked vegetables and broth. Serve with rolls or another favorite side. Optionally, drizzle red wine vinegar over each bowl.