Garden Chowder Recipe

Name: Garden Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Unsalted Butter; 1/2 cups Diced Onion; 1-1/2 cup Potato, Peeled And Diced; 1-1/2 cup Broccoli Flowerets, Cut Into Bite Sized Pieces; 1 cup Carrots, Washed And Thinly Sliced; 1 cup Celery Ribs, Thinly Sliced; 3 cups Chicken Stock; 1/2 cups All-purpose Flour; 2 cups 2% Milk (do Not Substitute With Skim); 3 cups Shredded Cheddar Cheese; 1 pinch Sea Salt, to taste; 1 pinch Freshly Cracked Black Pepper, To Taste

Servings: persons

1/4 cups Unsalted Butter
1/2 cups Diced Onion
1-1/2 cup Potato, Peeled And Diced
1-1/2 cup Broccoli Flowerets, Cut Into Bite Sized Pieces
1 cup Carrots, Washed And Thinly Sliced
1 cup Celery Ribs, Thinly Sliced
3 cups Chicken Stock
1/2 cups All-purpose Flour
2 cups 2% Milk (do Not Substitute With Skim)
3 cups Shredded Cheddar Cheese
1 pinch Sea Salt, to taste
1 pinch Freshly Cracked Black Pepper, To Taste

1
1. Melt the butter in a large Dutch oven (or stock pot) over medium heat. Continue heating until butter begins to brown.
2
2. Add the onion, potato, broccoli, carrots, and celery. Saute the veggies until they begin to soften, about 5 minutes.
3
3. Pour the stock into the veggie mixture, and bring to a boil.
4
4. Reduce heat and cover the pot. Simmer for 20 minutes, or until vegetables are tender, but not mushy.
5
5. Combine flour and milk, stirring until smooth. Pour milk mixture into the pot.
6
6. Increase heat to medium. Bring to a boil, and cook for two minutes, or until chowder thickens; stirring constantly.
7
7. Just before serving, remove from heat, and add the cheese. Stir the cheese into the chowder, until it completely melts. Season to taste.
8
8. Serve immediately with crusty bread.
9
Note: Garden chowder is very thick, and best reheated in a pan on a stove top, to achieve the same consistency as when it was freshly made. Stirring constantly will help keep the chowder from sticking to the bottom of the pan. (The microwave leaves it a bit chunky.)

950

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/4 cups Unsalted Butter, 1/2 cups Diced Onion, 1-1/2 cup Potato, Peeled And Diced, 1-1/2 cup Broccoli Flowerets, Cut Into Bite Sized Pieces, and more.

Yes, Garden 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.

That's it — enjoy your meal!

Garden Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions