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Creamy Roasted Vegetable and Cheddar Chowder

Name: Creamy Roasted Vegetable and Cheddar Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 5 tablespoons unsalted butter; 1.5 cups chopped carrots; 1/2 cup shredded parmesan cheese; 1 cup chopped celery; 1/4 teaspoon dried thyme; 4 cups russet potatoes, peeled and cubed to 1/2 inch size; 3 cups whole milk; 3 cups low-sodium chicken broth; 1 cup chopped yellow onion; 3 cups broccoli florets; 2 cloves garlic, minced; 2 cups shredded sharp cheddar cheese; 1/2 cup all-purpose flour; Salt and freshly ground black pepper, to taste

Indulge in the robust flavors of this Creamy Roasted Vegetable and Cheddar Chowder. It's a heartwarming blend of roasted vegetables and rich cheddar, promising to fill your home with tempting aromas and your tummies with warmth. An easy-to-follow recipe that's perfect for both beginners and seasoned...



1 hr

TOTAL TIME

525

CALORIES

$1.99

PER SERVING

Creamy Roasted Vegetable and Cheddar Chowder

Ingredients

14 INGREDIENTS

6 SERVINGS

5 tbsp unsalted butter

1 1/2 cups chopped carrots

1/2 cup shredded parmesan cheese

1 cup chopped celery

1/4 tsp dried thyme

4 cups russet potatoes

peeled and cubed to 1/2 inch size

3 cups whole milk

3 cups low sodium chicken broth

1 cup chopped yellow onion

3 cups broccoli florets

2 cloves garlic

minced

2 cups shredded sharp cheddar cheese

1/2 cup all purpose flour

salt & freshly ground black pepper

to taste

Directions

9 STEPS

20 min

PREP TIME

40 min

COOK TIME

1 hr

TOTAL TIME

Preheat your oven to 400 degrees Fahrenheit. Toss the chopped carrots, celery, onion, and broccoli florets in 1 tablespoon of the melted butter, then spread them out on a baking sheet.

Roast the vegetables in the preheated oven for about 20 minutes, or until they are lightly browned and caramelized.

While vegetables are roasting, melt remaining 4 tablespoons of butter in a large pot over medium heat.

Add the minced garlic to the pot, followed by the flour. Stir constantly until smooth.

Gradually whisk in the chicken broth, followed by the milk, stirring constantly to prevent lumps. Add the thyme, salt, and pepper.

Add the peeled and cubed potatoes to the pot. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Add the roasted vegetables to the pot. Continue to cook for an additional 5-10 minutes, until the vegetables are heated through.

Turn off the heat and stir in the cheddar and parmesan cheeses until they are completely melted and the soup is creamy and thick.

Serve the chowder warm, garnishing with additional cheese if desired.

Health Info

Macros

44g

CARBS