Cheesy Vegetable Chowder Recipe

Sauté Vegetables: In a large pot, melt 3 tablespoons of butter over medium heat. Add the carrots, celery, and onion. Sauté for 5-7 minutes until the vegetables are softened.

Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.

Cook Potatoes: Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.

Add Corn and Peas: Stir in the frozen corn and peas. Cook for an additional 5 minutes.

Add Creaminess: Lower the heat to low. Stir in the half-and-half (or milk) and the remaining 2 tablespoons of butter, mixing until smooth and creamy.

Melt the Cheese: Gradually add the shredded cheddar cheese, stirring constantly until fully melted. Season with salt and pepper to taste.

Serve: Ladle the chowder into bowls, garnish with fresh parsley or chives, and serve hot.

Serving and Storage Tips

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.