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Cheesy Vegetable Chowder

 Cheesy Vegetable Chowder
Make ahead and store in serving-size potions using Ziploc® Twist 'n Loc containers.—Taste of Home Cooking School
8-10 ServingsPrep: 10 min. Cook: 20 min.


  • 1/2 cup each finely chopped carrot, celery and onion
  • 1/4 cup chopped sweet red pepper
  • 8 tablespoons butter, divided
  • 4 cups chicken broth
  • 3 cups fresh broccoli florets
  • 1 medium potato, peeled and diced
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup all-purpose flour
  • 1 can (12 ounces) evaporated milk
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • Additional shredded sharp cheddar cheese, optional


  • In a Dutch oven, saute the carrot, celery, onion and red pepper in 4
  • tablespoons butter until vegetables are tender. Stir in the broth,
  • broccoli, potato, Worcestershire and cayenne; bring to a boil.
  • Reduce heat; cover and simmer 10-15 minutes or until broccoli and
  • potato are tender.
  • Meanwhile in a large saucepan, melt remaining butter over medium
  • heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to
  • a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
  • Add cheese; stir just until cheese is melted.
  • Slowly stir cheese sauce into vegetable mixture. Garnish with

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Cheesy Vegetable Chowder (continued)

Directions (continued)

  • additional cheese if desired. Yield: 8-10 servings.