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Day 23 – Countdown to Christmas Vegetable Cheesy Potato Chowder 2012

  • Author: The Kitchen Whisperer

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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
  • 12 cups heavy cream
  • 2 cups broccoli spears
  • 2 cups cauliflower spears
  • 34 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

  1. Melt the butter in a large soup pot.
  2. Add shallots, carrots and sauté over medium heat until tender.
  3. Add garlic and cook 2 minutes stirring around.
  4. 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.
  5. In a separate, lidded jar mix the milk and flour to make a slurry.
  6. Pour all in at once and simmer until slightly thickened ~5-10 minutes.
  7. Add in the broccoli and cauliflower spears, (bagged potatoes if using), cream, salt, pepper and nutmeg.
  8. Mix well but gently.
  9. Increase heat to medium and cook for 5-10 minutes or until the broccoli and cauliflower spears are cooked through and soft.
  10. Add in the cheeses and stir to melt.
  11. *Optional – can add crispy bacon if desired.

Notes

Want to make this even more awesome? Serve it one of my Crusty Sourdough Bread Bowls!

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