Sunday, September 30, 2012

Cheesy Vegetable Chowder

My neighbor Logan had her first annual soup swap today. Everyone was to make 7 quarts of soup and freeze into 6 into one quart containers and reserve one quart for tasting. There were 12 people that came so we all went around and tasted all 12 different soups. Then everyone got a number (1-12) and that was the order we were to pick the soups we wanted to take home. Everyone went home with 6 different soups. With your soup you were also to bring a recipe card with the recipe of the soup you made. I ended up going home with 2 quarts of Pumpkin Squash Soup and 1 quart of Roasted Red Pepper and Tomato, Beef and Vegetable, Pasta Fagoli and Chili. I think it is such an awesome idea because now everyone has 6 quick soups for dinner in the fall.

I brought one of my favorite soups, Cheesy Vegetable Chowder. Now this isn't one for the health nuts! I first saw this recipe made at the first Taste of Home Cooking Show that I went too. It just smelled so amazing that I ended up making it within a week after the show. I really like how versatile this recipe is because you can mix in any vegetables that you like and even if you are not a super big veggie fan the cheesy goodness of the soup should help win you over. I have to apologize I still have not mastered how to take great pictures of soup. It is on my list!

Cheesy Vegetable Chowder
Adapted from the Taste of Home

3 medium carrots, peeled and chopped
8 tablespoons butter, divided
4 cups chicken broth
3 cups broccoli, chopped
1 large potato, peeled and diced
3/4 teaspoon Worchestershire sauce
1 teaspoon celery salt
1 teaspoon onion salt
1/4 teaspoon cayenne pepper
1/4 cup flour
1 12oz can evaporated milk
2 cups shredded cheddar cheese
Salt
Pepper

In a large dutch oven saute carrot in 4 tablespoons butter until tender. Stir in broth, broccoli, potato, Worchestershire, cayenne pepper, onion salt, and celery salt. Bring to a boil.

Reduce heat and over and simmer 15-20 minutes or until vegetables are tender.

Meanwhile in a saucepan, melt remaining butter over medium heat. Whisk in flour and mix until smooth. Gradually whisk in milk. Bring to a boil and cook for 2 minutes. Reduce heat and stir in cheese. Continue to stir until cheese is melted.

Slowly stir cheese sauce into soup. Mix until blended well. Turn heat back up and cook a little bit longer until  desired thickness.

Season with salt and pepper to taste.

Print Recipe

This recipe is linked on:  Foodie Friday, Link it up ThursdayCreative ThursdayFantastic ThursdaySunday Link PartyThink Pink SundayCreative Bloggers Party and HopScrumptious SundaysChurch SupperShow and Tell SaturdayStrut Your Stuff Saturday

3 comments:

  1. Love the Taste of Home cooking show! I'm going for the 2nd time this year. And the idea of a soup swap is fantastic! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

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  2. I'm so glad that I found you on Show and Tell Saturday! This look absolutely delicious. Thank you so much for sharing your recipe:)

    Katie
    www.funhomethings.com

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  3. Yum! Looks delish. I love soup. Thanks for sharing :)

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