Cheesy Vegetable Chowder

Yellow bowl + yellow soup = not the greatest photo, sorry!

We have had some majorly cold weather in Texas over the past week, which I have absolutely loved by the way, so I have been making "winter food". Who doesn't love a big bowl of soup when it's freezing outside?! I decided to go meatless with this recipe because I wanted to go a slightly healthier route, and because going meatless every now and then has really been a great thing for our budget (and it's good for you too!). This chowder came together very easily and doesn't require much cooking time, you can easily have this on the table in less than an hour!

Cheesy Vegetable Chowder

2 Tbsp. butter

1/2 onion, finely diced

3-4 garlic cloves, finely minced

2 large potatoes, peeled & chopped

6 C. water + bouillon

(or 6 C. broth)

1/2 C. frozen sweet corn

2 Tbsp. flour + 1/2 C. water

2/3 C. milk

1 broccoli crown, chopped

2 C. shredded cheese (I used cheddar & Monterrey jack)

Salt & pepper

1. Heat a large pot on medium heat, add butter and onions, saute until translucent (3-5 minutes). Add garlic and cook for an additional minute or two.

2. Add potatoes, broth, and corn. Season with salt and pepper. Increase heat to med/high and bring the soup to a boil. Reduce the heat just a bit and let soup simmer until potatoes are cooked (10-15 minutes). 

3. Mix together flour and water in a small bowl and pour into soup, be sure to stir the soup and you pour in the mixture. Continue to simmer until thickening. Add milk and broccoli, continue to simmer until broccoli is tender (about 5 minutes). Turn off heat and stir in cheese. Serve!

-Serves about 6.

p.s. You could also add a chopped celery stalk and/or a chopped carrot.