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 Thursday, Creative Thursday, Fantastic Thursday, Sunday Link Party, Think Pink Sunday, Creative Bloggers Party and Hop, Scrumptious Sundays, Church Supper, Show and Tell Saturday, Strut Your Stuff Saturday