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Cheesy Vegetable Chowder Recipe

Cheesy Vegetable Chowder Recipe

Make ahead and store in serving-size potions using Ziploc® Twist 'n Loc containers.—Taste of Home Cooking School
TOTAL TIME: Prep: 10 min. Cook: 20 min. YIELD:8-10 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired. Yield: 8-10 servings.