Feb 7, 2012

cheesy vegetarian chowder

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Winter is slowly but surely creeping into Northern Ohio.  I guess we can't really complain, since it's already a week into February.

But for those who've been living in Georgia for the past several years (where "winter" means flowers stop blooming for a month or so), this is pretty extreme.

So, if you need some cheesy vegetarian warmth in your life, I've got the solution.  Cheesy vegetarian chowder will warm your kitchen and your belly.

Enjoy this soup during your "winter", whatever that may be.  You won't be disappointed.

Cheesy Vegetarian Chowder 
Recipe adapted from Lulu the Baker
Makes 4 servings

  • 2 tbsp butter
  • 1 c chopped onion
  • 1 c shredded/grated carrots
  • 1 stalk celery, chopped
  • 1 tbsp minced garlic
  • 4 c low-sodium vegetable broth 
  • 2 large baking potatoes, peeled and chopped
  • 1 tbsp flour
  • 1/2 c water
  • 2/3 c milk
  • 2 c broccoli, chopped
  • 2 c shredded cheddar cheese
Start by melting the butter in a large pot over medium-high heat.  Add the onion, carrots and celery and allow them to soften, stirring occasionally.   Add the garlic and let it cook for a couple minutes.  Add the broth and baking potatoes to the pot.  Bring the soup to a boil and cook until the potatoes become tender.  In a small bowl, dissolve the flour in the water and add it to the pot.  Allow the soup to thicken slightly.  Add the milk and broccoli and let it cook for about 5 minutes.  Finally, add the cheddar cheese and remove the soup from heat.  Once the cheese has melted and incorporated well, serve it warm.

Leftovers make great easy weekday lunches

1 comment:

  1. It looks very warming and delicious. Soup is perfect for a day like today.


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