Veggie Chowder With Tillamook Special Reserve Extra

Name: Veggie Chowder With Tillamook Special Reserve Extra Sharp Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ½ cups vegetable broth; 3 red potatoes or 3 yukon gold potatoes, peeled and cubed; 1 garlic clove, minced; 1 red onion, peeled and chopped; 2 cups celery & leaves, chopped; 1 ½ cups carrots, peeled and cut into thin coins; 1 ½ cups corn (fresh or frozen kernels); 1 ⅓ cups green peas (fresh or frozen); 1 cup fresh green beans; ¼ cup butter; ¼ cup unbleached flour; 1 ½ cups milk (I used whole milk); 12 lb tillamook special reserve extra-sharp cheddar cheese, cut into cubes; white pepper, to taste; 1 pinch freshly ground nutmeg; ¼ cup fresh parsley, chopped, to garnish

Servings: persons

3 ½ cups vegetable broth
3 red potatoes or 3 yukon gold potatoes, peeled and cubed
1 garlic clove, minced
1 red onion, peeled and chopped
2 cups celery & leaves, chopped
1 ½ cups carrots, peeled and cut into thin coins
1 ½ cups corn (fresh or frozen kernels)
1 ⅓ cups green peas (fresh or frozen)
1 cup fresh green beans
¼ cup butter
¼ cup unbleached flour
1 ½ cups milk (I used whole milk)
12 lb tillamook special reserve extra-sharp cheddar cheese, cut into cubes
white pepper, to taste
1 pinch freshly ground nutmeg
¼ cup fresh parsley, chopped, to garnish

1
In a large stock pot over medium heat, combine the stock, potatoes and garlic.
2
Bring to a boil, then stir in the onion, celery and carrots.
3
Reduce heat and simmer 15 minutes.
4
Stir in the corn, green peas and green beans.
5
Continue cooking the mixture on low.
6
Meanwhile, in a medium size saucepan over medium heat, melt the butter.
7
Whisk in all the flour, the white pepper and the nutmeg to form a roux.
8
Let cook 10 seconds.
9
Whisk in the milk, a little bit at a time, cook, stirring until the soup is thick and bubbly.
10
Be careful not to burn!
11
Stir in the cubed cheese and cook until melted.
12
Transfer the roux/cheese mixture to the large stock pot.
13
Stir well and heat through.
14
Serve hot, garnished with a sprinkle of fresh parsley for each bowl.

5995

kcal

Calories

464

Fat

Carbs

360

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 ½ cups vegetable broth, 3 red potatoes or 3 yukon gold potatoes, peeled and cubed, 1 garlic clove, minced, 1 red onion, peeled and chopped, and more.

Yes, Veggie Chowder With Tillamook Special Reserve Extra Sharp Cheese 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!

Veggie Chowder With Tillamook Special Reserve Extra Sharp Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions