Cheesy Vegetable Chowder
Cheesy Vegetable Chowder requires around 30 minutes from start to finish. This recipe serves 10. One portion of this dish contains about 18g of protein, 30g of fat, and a total of 381 calories. For $1.18 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires sharp cheddar cheese, chicken broth, carrot, and red sweet pepper. 238 people were impressed by this recipe. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is solid. If you like this recipe, you might also like recipes such as Cheesy Vegetable Chowder, Cheesy Vegetable Chowder, and Cheesy Vegetable Chowder.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
3 cups fresh broccoli florets
8 tablespoons butter, divided
1/2 cup each finely chopped carrot, celery and onion
1/2 teaspoon cayenne pepper
4 cups chicken broth
1 can (12 ounces) evaporated milk
1/4 cup all-purpose flour
1 medium potato, peeled and diced
1/4 cup chopped sweet red pepper
2 cups (8 ounces) shredded sharp cheddar cheese
Additional shredded sharp cheddar cheese, optional
3/4 teaspoon Worcestershire sauce
Equipment:
dutch oven
sauce pan
whisk
Cooking instruction summary:
Directions In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender. Meanwhile in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir just until cheese is melted. Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired. Yield: 8-10 servings. Originally published as Cheesy Vegetable Chowder in Taste of Home Cooking School CollectionFall 2009, p36 Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender.
2. Meanwhile in a large saucepan, melt remaining butter over medium heat.
3. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
4. Add cheese; stir just until cheese is melted.
5. Slowly stir cheese sauce into vegetable mixture.
6. Garnish with additional cheese if desired.
Nutrition Information:
covered percent of daily need
