CHEESY VEGETABLE CHOWDER

Cheesy Vegetable Chowder image

Make ahead and store in serving-size potions using Ziploc® Twist 'n Loc containers.-Taste of Home Cooking School

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 12

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Ingredients

1/2 cup each finely chopped carrot, celery and onion
1/4 cup chopped sweet red pepper
8 tablespoons butter, divided
4 cups chicken broth
3 cups fresh broccoli florets
1 medium potato, peeled and diced
3/4 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
1 can (12 ounces) evaporated milk
2 cups shredded sharp cheddar cheese
Additional shredded sharp cheddar cheese, optional

Steps:

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.

Nutrition Facts :

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