Day 23 – Countdown to Christmas Vegetable Cheesy Potato Chowder 2012
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Ingredients
- 2 Tablespoons butter
- 1 large shallot, chopped
- 2 carrots, chopped small
- 1 tablespoon garlic, minced
- 6 cups chicken stock
- 2 large baking potatoes, peeled and cut into ½” cubes (you can use 1 bag of fresh {not frozen} home fries or hash browns)
- 3 tablespoon flour
- 3/4 cup milk
- 1-2 cups heavy cream
- 2 cups broccoli spears
- 2 cups cauliflower spears
- 3-4 cups of sharp grated cheddar
- 1 cup grated parmesan
- 1 cup grated mozzarella
- 1/2 teaspoon freshly grated nutmeg
- 1 1/2 teaspoon black pepper
- 1 1/2 teaspoon kosher salt
Instructions
- Melt the butter in a large soup pot.
- Add shallots, carrots and sauté over medium heat until tender.
- Add garlic and cook 2 minutes stirring around.
- Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. *Note: If using fresh bagged potatoes do not add them yet. Only add the stock. Bring that to a boil.
- In a separate, lidded jar mix the milk and flour to make a slurry.
- Pour all in at once and simmer until slightly thickened ~5-10 minutes.
- Add in the broccoli and cauliflower spears, (bagged potatoes if using), cream, salt, pepper and nutmeg.
- Mix well but gently.
- Increase heat to medium and cook for 5-10 minutes or until the broccoli and cauliflower spears are cooked through and soft.
- Add in the cheeses and stir to melt.
- *Optional – can add crispy bacon if desired.
Notes
Want to make this even more awesome? Serve it one of my Crusty Sourdough Bread Bowls!