Today I am sharing a recipe that I changed up quite a bit. I used the recipe as a start, and made it my own. Following is the link to the original recipe. https://luluthebaker.com/2011/09-cheesy-vegetable-chowder/
I had a bunch of veggies we had purchased the week of Thanksgiving that got stuffed into the veggie drawer and kind of were forgotten. So, I went looking for a soup recipe! This was it!
I made it in the slow cooker. Since Tim is working third shift now, we use the slow cooker a lot more to make it easier on both of us. Tim did help out with the final touches so we could eat as soon as I got home from work (I work first shift.) so he could go back to bed. I don’t know how he does the split shift sleep, but he does!
The original recipe did not have any seasoning. When I worked at the restaurant many years ago, our chef often used a bay leaf in his soup. I add them to almost every soup I make.
I want to note that about a half hour to 45 minutes before serving, you will want to make a roux with flour, butter and milk and add that with the cheese. Stir it well. Ours did not thicken as much as I wanted, but I will try again using probably 4 Tablespoons each of butter and flour! Below is my version of the recipe.
Cheesy Vegetable Chowder
1/2 cup chopped onion
1 cup finely chopped carrot
1 celery stalk finely chopped (add more if you prefer)
1 small zucchini sliced thin
1 Tablespoon minced garlic
4 cups chicken broth
2 large baking potatoes, peeled and chopped (I made small cubes)
2 cups chopped broccoli
1 teaspoon celery salt
1 teaspoon white pepper
1 bay leaf
2 Tablespoons flour
2 Tablespoons butter
2/3 cup milk or half and half
2 heaping cups cheddar cheese
You can saute the onion, carrot and celery in a couple of Tablespoons of butter first if you would like. I did not.
Place onions, carrots, celery, zucchini, broccoli, potatoes, garlic, celery salt, white pepper, bay leaf and broth in your slow cooker. Cook on low for 7 1/2 hours.
About a half hour before serving, make a roux using the butter and flour. Add the milk and let it thicken a bit. Add this and the cheese to the crock. Stir really well so the cheese melts into the broth nicely.
Cover and let it cook for a good half hour. Remove the bay leaf before serving.