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.
Yo Make również polubił
Delicious Chicken Risotto with Spinach and Sun-Dried Tomatoes – A Hearty and Flavorful Meal
Growing Kiwi Trees at Home: A Guide for Pot Cultivation
Savory Matcha and Seaweed Pancakes with Umami Dipping Sauce: A Flavorful Fusion of Green Goodness!
Skillet Greek Chicken: A Flavorful and Quick Mediterranean Delight