Vegetable Chowder

Vegetable Chowder

Serves 4


1 tablespoon butter

1 cup carrots diced

1 cup celery diced

1/2 cup onion

2 cloves chopped garlic

1 teaspoon Italian seasoning

1/8 teaspoon thyme

1/8 teaspoon paprika

1/8 teaspoon cayenne

Salt and pepper

18 ounces chicken or vegetable broth

1/2 cup corn

1 1/2 cups broccoli florets

3/4 cup cauliflower florets


3 tablespoons butter

3 tablespoons flour

1 1/2 cup milk

1/4 cup heavy cream

Salt and pepper

1 cup shredded cheese


Melt 1 tablespoon butter in stock pot over medium-high heat

Sauté onion, carrot and celery 6-8 minutes or until softened

Add garlic, Italian seasoning, thyme, paprika, cayenne, salt and pepper

Pour in broth and corn

Bring to a boil then reduce heat and simmer 15-20 minutes

Add broccoli and cauliflower; cook another 6-8 minutes

In a saucepan over medium heat, melt 3 tablespoons butter and whisk in flour

Cook mixture for 2-3 minutes or until golden brown

Whisk in milk

Bring to a gentle boil then reduce heat and let thicken, stirring frequently

Stir in heavy cream, salt and pepper

Whisk mixture into soup

Add cheese, stir until melted

Enjoy!

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