Creamy Vegetable and Cheese Chowder Recipe

Name: Creamy Vegetable and Cheese Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; ½ cup onion, chopped; 1 cup carrot, finely chopped; 1 stalk celery, finely chopped; 2 minced garlic cloves; 4 cups chicken broth; 2 large potatoes, peeled and cubed; 1 tablespoon flour; ½ cup water; ⅔ cup milk; 2 cups broccoli, chopped; 2 cups shredded cheddar cheese

Servings: persons

2 tablespoons butter
½ cup onion, chopped
1 cup carrot, finely chopped
1 stalk celery, finely chopped
2 minced garlic cloves
4 cups chicken broth
2 large potatoes, peeled and cubed
1 tablespoon flour
½ cup water
⅔ cup milk
2 cups broccoli, chopped
2 cups shredded cheddar cheese

1
Melt butter in large soup pot and add onions, carrots and celery.
2
Cook until vegetables are soft.
3
Add garlic and saute 1 more minute.
4
Add chicken broth and potatoes to soup pot.
5
Bring to boil and cook until potatoes are tender.
6
Mix flour and water in a small dish then add to soup.
7
Stir and heat until soup thickens slightly.
8
Add the milk and the broccoli.
9
Cook until the brocolli is tender and cooked through.
10
Add cheese and stir constantly until all cheese is melted and mixed well.
11
Serve and enjoy.

906

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, ½ cup onion, chopped, 1 cup carrot, finely chopped, 1 stalk celery, finely chopped, and more.

Yes, Creamy Vegetable and Cheese Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Vegetable and Cheese Chowder

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