
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!