Maybe Matilda: Cheesy Vegetable Chowder

Tuesday, November 17, 2015

Cheesy Vegetable Chowder

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NaturallyCheesy #CollectiveBias

Some of my favorite winter memories growing up are of my family eating dinner together on chilly nights, and more often than night, those memories have us eating some warm, hearty, filling soup. My mom has an awesome Broccoli Cheese Soup recipe that I can remember eating often (and it may have been the only time the kids in my family willingly consumed broccoli).

It's getting awfully chilly here lately, so of course I've been wanting lots of soup. I decided the other night to try putting a spin on my mom's tradition of serving broccoli cheese soup by making a hearty chowder with a cheesy base and plenty of delicious veggies: broccoli, cauliflower, carrots, and potatoes.

cheesy vegetable chowder

I really think there is just nothing that beats a thick, hearty soup on a fall or winter night. There is something so comforting and happy about digging into a big bowl of soup with a side of crusty bread to dip into it.

cheesy vegetable chowder

cheesy vegetable chowder

Cheesy Vegetable Chowder

2 cups chopped broccoli
1 cup chopped cauliflower
2 cups diced red potatoes
1 cup diced carrots
1 small onion, chopped
1 1/2 - 2 quarts water (as much as necessary to cover veggies in pot)
3 cubes chicken bouillon
1 teaspoon salt
1/4 teaspoon pepper
dash nutmeg
6 tablespoons butter
6 tablespoons flour
3/4 cup milk
2 1/2 cups Kraft Natural Shredded Sharp Cheddar Cheese

Place all vegetables in a large stockpot and add enough water to cover. Add bouillon cubes, salt and pepper, and nutmeg. Place over medium-high heat and bring to a boil. Simmer 20 minutes or until vegetables are tender.

Meanwhile, melt butter in a small saucepan. Add flour and whisk to combine. Cook 1-2 minutes, stirring constantly, to remove floury taste. Slowly add milk, a bit at a time, stirring constantly until thickened and bubbly. Cook 5 minutes, stirring constantly.

Add milk mixture to stockpot, stirring to combine. Add cheese, a bit at a time, stirring well after each addition to incorporate and melt cheese. Salt and pepper to taste. Serve immediately, topped with additional cheese, if desired.

cheesy vegetable chowder

Want to make some yourself? Find the Kraft cheese in the refrigerated cheese section at Walmart!

kraft natural shredded cheese

Do you have a favorite winter soup recipe?

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