Cheesy Vegetable Chowder



Cheesy Vegetable Chowder

By: Crystal Barrett

August 14, 2014

About 8 servings                                                           (Click to Print)


6 tbsp unsalted butter

1/2 an onion - yellow - finely chopped

1 cup finely chopped carrots

1 cup or 1 stalk finely chopped celery

1 package sliced baby bella mushrooms

3 cloves minced garlic

2 peeled and chopped potatoes

4 cups Swanson chicken broth

1 1/2 tbsp flour

1/2 water

2/3 c milk

2 cups finely chopped broccoli

2 or more cups of shredded sharp cheddar cheese


-  In a huge pot, melt butter on medium heat.

-  Add onions and garlic.  Saute until onions are transparent.

-  Add celery, carrots, and mushrooms to the pot.  Stir occasionally and saute until carrots        and celery is tender.

-  Add the chopped potatoes and then the chicken broth to the pot.  Bring to a boil.  

   Let boil for about 15 minutes or until potatoes are tender and can be easily stuck with a        fork.

-  In a small bowl mix flour with the water.  Add this mixture to the pot.  

   This should thicken up the chowder within a few minutes of simmering.

-  Add milk and broccoli and simmer until the broccoli is tender.  

  This only takes about 5-7 minutes.

-  Take the pot off of the heat and add cheese.  Stir well and serve.