Thick And Chunky Vegetable Chowder

How to make Thick And Chunky Vegetable Chowder

32 ounces vegetable broth

1 head of cauliflower, cut into florets

1 head of broccoli, cut into florets

3 medium russet potatotes, cut and diced

3 carrots, peeled and diced

3 stalks of celery, sliced

1 yellow onion, chopped

4 cloves garlic, minced

½ tbsp Italian seasoning

¼ tsp dried thyme

¼ tsp paprika

¼ tsp chili powder

5 tbsp butter, unsalted and divided

5 tbsp flour, all purpose

3 cups whole milk

½ cup heavy cream

2 cups Cheddar Cheese, shredded or grated

Melt 1 tbsp butter in a large pan over medium heat, add the chopped onion and saute

Add in the celery and carrot at the same time as the onion. Cook for 5 to 7 minutes

Add in the minced garlic and saute for 1 minute, Add the Italian Seasoning, Thyme, Paprika and chili powder, and the salt and pepper

Pour in the vegetable broth and toss in the cubed potatoes

Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until the potatoes are tender

Add in the broccoli and cauliflower florets and cook for another 5 to 8 minutes, just until they are still slightly crispy

In a medium saucepan over medium heat, melt the remaining 4 tbsp of butter and whisk in the flour.

Cook the roux until it becomes golden brown, then slowly whisk in the milk

Bring to a gentle boil and the reduce the heat and let it thicken, stirring frequently.

Stir in the heavy cream and season with the salt and pepper

Whisk this mixture into the soup

Add in the cheese and stir until the cheese is melted and smooth

Spoon into serving bowls

Enjoy!

SERVING SIZE: 1