Cheesy Vegetable Chowder
TOTAL TIME: Prep: 10 min. Cook: 20 min.
YIELD: 8-10 servings.
Make ahead and store in serving-size potions using Ziploc® Twist 'n Loc containers.—Taste of Home Cooking School
Ingredients
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1/2 cup each finely chopped carrot, celery and onion
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1/4 cup chopped sweet red pepper
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8 tablespoons butter, divided
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4 cups chicken broth
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3 cups fresh broccoli florets
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1 medium potato, peeled and diced
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3/4 teaspoon Worcestershire sauce
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1/2 teaspoon cayenne pepper
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1/4 cup all-purpose flour
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1 can (12 ounces) evaporated milk
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2 cups shredded sharp cheddar cheese
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Additional shredded sharp cheddar cheese, optional
Directions
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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.
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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.
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3.
Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired.
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