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Cheesy Vegetable Chowder #Blogtober

 Vegetables are the star in this creamy, thick and cheesy soup.





Disclaimer: This post may contain affiliate links. As an Amazon Associate, I may earn commission from these links. I offer them to you at no extra charge.

Every week I try to make one or two meatless meals, to help ease our grocery budget. With prices of meat and poultry on the rise, eating meatless dinners really helps us stay within budget. It's been a bit of a challenge trying to find meals that will appeal to the whole family. What would appeal to me and my SO, won't necessarily appeal to my daughter, she's the pickiest of the two kids; so you never know what she will or will not like on any given day. It becomes quite tiresome at times.

I figured, since she loves my Broccoli Soup, she would be OK with a veggie chowder. I used very similar ingredients, to make this delicious, creamy and thick soup. Using veggies I always have on hand, I had dinner on the table in under 30 minutes. Served with homemade biscuits, this was a comforting meal, perfect for a cold winter night.






Cheesy Vegetable Chowder

3 Tbs olive oil
1 small onion, chopped
2 cloves garlic, minced
1 large carrot, peeled and grated
1 C broccoli, cut into small florets
1 1/2 C cauliflower, cut into small florets
1 C frozen peas
4 C chicken stock
1 tsp salt
1/2 tsp fresh ground pepper
3 sprigs fresh thyme
1 C 35% cream
1 Tbs corn starch
1 Tbs water
1 C gouda cheese (plus more for serving if desired)

In a soup pot over medium heat, heat the olive oil. Once oil starts to ripple, add in the onion; cooking until onions become translucent. Add in garlic, carrots, broccoli and cauliflower and cook for 2-3 minutes; until garlic becomes fragrant.

Pour in chicken stock, season with salt and pepper, add in the thyme springs and bring to a boil. Reduce heat and simmer for 10 minutes, until cauliflower is tender. Remove the thyme sprigs (by this time the leaves should have fallen off into the soup) and add the cream and peas; cook 2 minutes to heat through.

In a small bowl, combine the cornstarch with the water. Remove soup from heat and stir in cornstarch mixture. Return soup pot to the heat and cook, stirring constantly, until mixture thickens; about 3-5 minutes. Stir in cheese and cook until melted. Serve with additional gouda, if desired.

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Comments

  1. Ooh, yum! You can be sure I am in the mood for soup! I am going to pin this and give it a try! Thanks for sharing it at the TFT party!

    ReplyDelete
    Replies
    1. Thank you, and thank you so much for visiting!

      Delete
  2. Looking forward to trying this. It looks delicious!

    ReplyDelete
  3. Thanks so much for sharing your awesome post with us at Full Plate Thursday,507! We featured your post this past week and hope you will come back to see us real soon!
    Miz Helen

    ReplyDelete

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