Good morninggg, friends! Hope everyone’s day is off to a good start. I don’t know about you guys, but it’s been really chilly in San Francisco lately. Nice and sunny but really cold! There were a couple days when it has rained, but other than that I’d say this winter has been pretty weird.
Nonetheless, I have been craving soup like it’s about to go out of style. Any kind, really. Tomato, cream of broccoli, beef stew, chicken noodle, and the list goes on. I started looking up soups on Pinterest. [Side bar–GAH, Pinterest. I’m addicted. Are you guys on it? If so, follow me or leave your link in the comments and I will follow you!]
Anyway, so I decided to make this veggie chowder, and it is SO GOOD! And healthy! Unlike other creamy soups, there’s no cream, half and half, or sour cream at all in this recipe! It just calls for milk and cheddar cheese as the thickening agent.
I will warn you though, the soup is definitely not as thick as a normal chowder but I think it’s better that way. If you want it a little thicker, just slowly add some more flour a little bit at a time (keep in mind that it will also thicken as it cools). You can really taste all of the flavors of the veggies, and this lovely meal take under an hour to make. That, my friends, is a good soup.
Top it off with some more shredded cheddar cheese, and toast a big slice of sourdough bread to accompany your meal.
Dinner is served! (And there will be leftovers for lunch!)
Cheddar Vegetable Chowder (adapted from Lulu the Baker)
- 2 tablespoons butter
- 1/2 medium yellow onion, chopped
- 1 cup carrots, finely chopped
- 4 cloves of garlic, minced
- 1/2 teaspoon red pepper flakes
- 4 cups low-sodium chicken broth
- 2 large baking potatoes, chopped (I like to keep the skin on but feel free to peel them!)
- 1 tablespoon flour
- 1/2 cup water
- 2/3 cup milk
- 2 cups broccoli, chopped
- 1 cup corn
- 2 heaping cups shredded cheddar cheese, plus additional for garnish