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## Directions
1. **Sauté the Veggies:** In a large pot over medium heat, melt the butter. Add onion, garlic, carrots, and celery. Cook for about 5 minutes until they begin to soften.
2. **Add Potatoes and Broccoli:** Stir in the potatoes and broccoli. Cook for another 3–4 minutes, just to start softening them.
3. **Thicken It Up:** Sprinkle in the flour and stir to coat the vegetables. Cook for 1–2 minutes to get rid of the raw flour taste.
4. **Add Liquids:** Slowly pour in the vegetable broth and milk, stirring constantly to avoid lumps. Bring to a gentle boil, then reduce to a simmer. Cook for 15–20 minutes, or until the vegetables are tender and the chowder is thick and creamy.
5. **Cheese, Please:** Remove from heat and stir in the shredded cheddar cheese until fully melted. Taste and season with salt, pepper, and any extra spices you like.
6. **Serve Hot:** Ladle into bowls and serve with crusty bread, crackers, or a sprinkle of extra cheese on top.
## Tips & Variations
– **Add Protein:** Stir in cooked chicken, ham, or crumbled bacon for a heartier version.
– **Make It Gluten-Free:** Swap flour for cornstarch or a gluten-free thickener.
– **Spice It Up:** Add a dash of cayenne or a spoonful of Dijon mustard for extra zing.
## Final Spoonful
This **Cheesy Vegetable Chowder** is more than just soup—it’s comfort in a bowl. Creamy, colorful, and soul-warming, it’s the kind of dish that brings people together and fills them up in the best way. Serve it once, and it just might become a regular on your dinner rotation.
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