Skip to main content

Cheesy Veggie Chowder



This soup is thick and creamy, full of vegetables and melted cheddar cheese. It's perfect for a cozy and comforting meal.

Ingredients:

  • 1 cup diced potatoes
  • 1 cup diced carrots
  • 1 cup chopped broccoli
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • Chopped green onions for garnish

Instructions:

Add the onions and garlic to a large pot and melt them in butter

To make a roux, keep stirring as you add the flour

Slowly whisk in the vegetable broth so that there are no lumps

Put in broccoli, potatoes, and carrots

Before the vegetables are soft, bring the mixture to a boil

Add milk and cheddar cheese shreds and mix well until smooth and melted

Add pepper and salt to taste

Serve hot with chopped green onions on top


Comments

Popular posts from this blog

Warm Bacon Corn Smashed Potato Salad

A soothing and delectable side dish, Warm Bacon Corn Smashed Potato Salad combines the creamy texture of smashed baby potatoes with the smokiness of crispy bacon and the sweetness of sauted corn. It's all brought together by the zesty Dijon mustard dressing, which elevates any meal. Ingredients: 4 cups baby potatoes 4 slices of bacon, chopped 1 cup corn kernels 1/2 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons red wine vinegar 2 cloves garlic, minced Salt and pepper to taste 2 green onions, thinly sliced Fresh parsley for garnish Instructions: Boil the baby potatoes until fork-tender, approximately 15-20 minutes While potatoes are cooking, fry the chopped bacon in a skillet over medium heat until crispy Remove bacon and place on paper towels to drain In the same skillet with the bacon drippings, add the corn kernels and saut for 3-4 minutes until they ...

Roasted Broccoli Pesto Panini

This roasted broccoli pesto panini is a tasty and filling sandwich that you can make without meat. When you mix roasted broccoli, tasty pesto sauce, and melted mozzarella cheese, you get a perfect balance of flavors. Ingredients: 1 large head broccoli, cut into florets 2 tablespoons olive oil Salt and pepper to taste 1/4 cup pesto sauce 4 slices of bread 4 slices of mozzarella cheese 2 tablespoons butter, softened Instructions: Warm the oven up to 425F 220C Place broccoli florets on a baking sheet and season with salt and pepper Brush with olive oil Roast in an oven that has been heated up for 20 to 25 minutes, or until soft and slightly charred On one side of each piece of bread, spread pesto sauce Put a slice of mozzarella cheese on the other side of half of the bread slices Put roasted broccoli florets on top of the cheese, and then cover with the rest of the brea...

Grilled Brie, Fig Jam, and Dandelion Greens Sandwich

A delightful combination of creamy Brie cheese, sweet fig jam, and slightly bitter dandelion greens, all grilled to perfection between slices of bread. Ingredients: 4 slices of bread 200g Brie cheese, thinly sliced 4 tablespoons fig jam 1 cup dandelion greens, washed and dried 2 tablespoons butter, softened Instructions: Cover two pieces of bread with fig jam Put slices of Brie cheese on top of the fig jam Place dandelion greens on top of the Brie on each of the two sandwiches Add the last few slices of bread to the top of each sandwich On the outside of the sandwiches, spread softened butter Set a grill pan or skillet over medium heat to warm it up Grill the sandwiches for about two to three minutes on each side, until the bread is golden brown and the cheese melts Take it off the heat and let it cool down a bit before you serve