garden chowder
Garden chowder is a reliable weeknight meal - it's on the table in minimal time and is a family favorite. I especially like the versatility of this recipe; I can use up whatever vegetables I have in the fridge or I can plan and purchase vegetables specifically for the soup. Don't like bell pepper? No sweat - add something you love. The wine is optional - I think it adds a great flavor with the cheese but completely optional. Also great served along side a grilled cheese. This soup freezes and re-heats beautifully.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 (dinner servings), 6 (along side a sandwich)
Ingredients
- 1/2 cup diced onion
- 1/4 cup butter
- 1 cup each: diced celery, chopped broccoli, diced carrot, sliced mushrooms, chopped cauliflower, diced bell pepper
- 3 small diced gold or red potato
- 4 cups chicken or vegetable broth
- 1 cup dry white wine (optional)
- 1/2 cup flour
- 2 cups milk
- 1 teaspoon garlic salt
- 3 cups shredded cheddar
- - additional salt and pepper to taste
How To Make garden chowder
-
Step 1Melt butter in a large pot over medium heat.
-
Step 2Add all diced vegetables.
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Step 3Sprinkle with garlic salt and pepper and saute for 5 minutes.
-
Step 4Add broth and wine (if using). Cook until potatoes are tender - about 15-20 minutes.
-
Step 5Wisk the flour into the milk. Add to the pot and cook over medium-low heat until slightly thickened - 5-7 minutes.
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Step 6Remove from heat and stir in cheese until melted.
-
Step 7Taste and adjust seasoning as desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Low Carb
Category:
Vegetable Soup
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
Keyword:
#hearty filling easy
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