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Cheesy Vegetable Chowder

December 7, 2015

If you're anything like me, you love a warm, hearty soup on a cold wintery day, and this chowder is definitely warm and hearty!  Besides that, it's super easy to make and it has lots of good for you veggies.  


The recipe originally called for diced potatoes, but I decided to leave those out and just add in extra vegetables.  Honestly, as much as I love potatoes, I didn't even miss them in this!  It's still filling and delicious, and I'm pretty sure your family will be asking you to make it again and again.


Another great thing is that you can use whatever kind of cheese you like best.  I used sharp cheddar just because I love the extra punch of flavor it gives, but it would be just as good with mild or medium cheddar, monterey jack, or you could go crazy and add pepper jack for some serious spiciness!




1 Tbsp butter

3 carrots, diced

2 stalks celery, diced

1 small white onion, diced

2 cloves garlic, minced

Organic chicken broth (about 20-25 oz)

1 1/2 cups chopped cauliflower

1 1/2 cups fresh or frozen broccoli

1/4 tsp. thyme

1/2 cup Half & Half

2 cups shredded cheese


Saute carrots, celery, and onion in a medium stock pot in the butter for 5-10 minutes or until veggies have softened.  Add garlic and saute another 30 seconds.  


Add cauliflower and broccoli and pour in chicken broth until all the vegetables are covered by one inch of broth.  Add thyme and salt and pepper to taste.  Bring to a boil and reduce heat.  Simmer for about 10 minutes or until vegetables are tender.  


Add Half & Half and shredded cheese.  Stir until thickened and serve.



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Linda Barney





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