Cheesy Vegetable Chowder (from Jesse)

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!

cheesy vegetable chowder

Find more delicious main dishes here.

              

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