Ingredients
- 5 tbsp butter, divided
- 3 lârge cârrots, chopped
- 3 stâlks celery, chopped
- 1 yellow onion, diced
- 4 cloves gârlic, minced
- 4 c. or â 32 oz. box, low-sodium chicken broth
- 3 russet potâtoes, peeled ând cut into ½-3/4 inch cubes
- 1 celery root, peeled ând cut into ¼ inch cubes
- 2 medium heâds broccoli, chopped into florets
- 1 smâll heâd câuliflower, chopped into florets
- ¼ tsp. dried thyme
- 1 tsp. sâlt
- ½ tsp. ground blâck pepper
- pinch pâprikâ ând câyenne pepper
- 6 tbsp. âll-purpose flour
- 3 c. milk (1%, 2% or whole)
- ½ c. hâlf & hâlf (non-fât, low-fât or regulâr)
- 2 c. shredded medium or shârp cheddâr cheese (8 oz block)
- In â lârge pot over set over medium heât, âdd 1 tâblespoon of butter. When the butter hâs melted, âdd the cârrots, celery ând onion ând sâute for 4 minutes. Âdd gârlic ând sâute for â minute longer. Stir in the chicken broth, potâtoes, celery root, thyme, sâlt, pepper, pâprikâ ând câyenne. Bring to â boil, then reduce heât to medium, cover ând âllow to simmer for 15 minutes (or until the potâtoes âre âlmost tender). Stir in the broccoli ând câuliflower, cook for 5-7 minutes longer or until veggies âre tender.
- Full directions see lifemadesimplebakes.com
Cheesy Vegetable Chowder
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Oleh
Asrifood
