Vegetable Chowder

I know I have been AWOL lately.  This winter not only beat me up with the cold and snow, it also won the war over me with colds and flu.  I am still struggling with a Spring cold-which according to old wives, are the worst type of colds to have.  I will vouch for the old wives, this one is without a doubt, the worst.
I have been cooking.  I just haven't been cooking anything very interesting. With the sun finally shining and with a  hint of Spring, I craved fresh, colorful vegetables.  Hmm, head cold, desire for veges...certainly added up to a beautiful pot of golden colorful vegetable chowder!  This soup is packed with flavor.  It is filled with vegetables (feel free to switch them up to your favorites) and just enough cheese and cream to give it a rich texture.  I scanned the produce department and was practically giddy with the selection.  Ok, Rt. 66 Shop 'n Save, you have so raised the bar on your produce department lately!  I scooped up all the bargains and went home to chop.  :) shhh don't comment on my addiction to chopping.  I am not sure if this pot of soup will beat my head cold; but, it certainly makes it more bearable!


Vegetable Chowder
printable recipe

5 T. butter, divided
3 chopped carrots
2  ribs of celery, chopped
1 yellow onion, chopped
2 cloves garlic, minced
3 c. chicken broth
2 large or 3 medium russet potatoes, peeled and diced
1/2 tsp. dried Thyme
salt and pepper
2 heads of broccoli, chopped
6 T. flour
3 c. milk
1/2 c. heavy cream
2 c. shredded sharp cheddar cheese
1/3 c. grated Parmesan

Melt 1 1/2 T. of the butter in a heavy bottom pot.  Add the carrots, celery and onions.  Saute for about 5 minutes until they soften.  Add the garlic and saute for another 30 seconds.

Add the broth, potatoes and thyme.  Season with salt and pepper.  Bring to a boil.  Reduce heat and cover.  Simmer for 15 minutes.

Add the broccoli and simmer 10 minutes more.

Meanwhile in a medium saucepan, melt the remaining butter.  Sprinkle in the flour.  Whisk and cook for 1 minute. 

Slowly add in the milk. Whisk constantly until smooth and slightly thick.  Add in the heavy cream.
Add the milk mixture to the pot of vegetables. Over low heat simmer for 10 minutes, stirring occasionally. 

Remove from the heat and add the cheeses.  Stir until melted.  Season with salt and pepper if necessary.