Cheesy Vegetable Chowder
Hearty chowder with vegetables and cheddar cheese
Ingredients
- ½ cup onion, chopped
- 1 clove garlic, minced
- 1 cup celery, sliced
- 1 cup carrots, sliced into coins
- 1 cup potatoes, cubed
- 3 ½ cups chicken stock (use vegetable stock for vegetarian soup)
- (1) 17- ounce can corn, drained
- ¼ cup butter
- ¼ cup all-purpose flour (use gluten-free flour for a gluten-free soup)
- 2 teaspoons mustard powder
- ¼ teaspoon white pepper
- ⅛ teaspoon paprika
- 2 cups whole milk
- 1 1/2-2 cups American deluxe cheese, chopped
Instructions
- Combine the onion, garlic, celery, carrots, potatoes, and stock in a large pot. Cover and bring to a boil. Simmer for 15-20 minutes or until the vegetables are tender.
- Add the corn, stir, and remove from the heat.
- Melt the butter in a skillet or saucepan. Add the flour, mustard, pepper, and paprika and whisk to mix well. Cook for one minute. Gradually add the milk and whisk to break up any lumps. Heat until bubbly and thickened. Remove from the heat and add the cheese. (If the mixture is too hot, stir it and let it cool a little before adding the cheese, so it doesn't curdle.) Stir until all the cheese melts.
- Slowly add the cheese mixture to the vegetable mixture. Stir. Reheat if necessary, stirring constantly.
Notes
Yield
This recipe makes about (8) 1-cup servings.Substitutions
Make this a vegetarian soup by substituting vegetable stock (or broth) for the chicken stock. Make this a gluten-free soup by substituting gluten-free flour for all-purpose flour. I recommend using Measure for Measure or Cup4Cup gluten-free flour. You can substitute your favorite vegetables for the ones listed. If they are canned, add them when you add the corn.Nutrition
Calories: 305kcalCarbohydrates: 27gProtein: 13gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 47mgSodium: 512mgPotassium: 523mgFiber: 3gSugar: 9gVitamin A: 3.266IUVitamin C: 9mgCalcium: 250mgIron: 1mg
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