How to make potato vegetable chowder

Ingredients!!! Now we will prep for the cooking.

Chop 1/2 cup of onions. Place in a bowl.

Measure out 1/2 cup shredded carrots I chopped a little to make the shreds smaller. Place in the bowl with the onions.

Chop up some celery. I did 3 stalks. You can do less if you don't like them. Don't forget to wash before chopping. Place in the bowl with the carrots and onions.

Set aside.

Mince 1 tablespoon of garlic. Set aside. I put into a small bowl.

Peel and wash two large potatoes.

Chop and place in a bowl. Set aside.

Measure 1 tablespoon of flour and set aside.

Measure 1/2 cup water and set aside.

Measure 2/3 cup of milk and set aside.

Chop up two cups of broccoli. Set aside.

Measure out 2 heaping cups of shredded cheddar cheese. Set aside.

Everything is prepped. Now we are ready to cook. Give yourself about 30 minutes to chop and measure out things.

In a large stock pot melt 2 tablespoons of butter. I also sprayed the pan just to be sure nothing would stick!

Let the butter melt completely over medium heat.

Dump the onions, carrots, and celery mixture and let heat until tender. Patience will be needed. It can take about 10-12 minutes.

Then add 1 tablespoon of garlic and simmer about 2 minutes.

Then add the potatoes.

Add 4 cups of chicken broth.

Let boil until the potatoes are tender.

You can test it with the fork. You want the fork to glide smoothly into the potato.

Add the 1 tablespoon of flour to the water and whisk well.

Then add into the pot.

Let it thicken up a bit.

Add in 2/3 cup milk.

Then add the broccoli.

Let cook until broccoli is tender or no longer crunchy. Taste tests needed :)

Then add the cheese and let melt. I turned the heat down to medium low after the cheese melted.

Voila! Yummy chowder. I served it with some warm French bread. Side salads are good if you need a little extra goodness! Enjoy and stay warm.

Watch the video: Recipe: Brians Ultimate Potato Veggie Soup Vegan, Oil-Free, Marys Mini Compliant (January 2022).