Vegetable Chowder Recipe

Vegetable chowder recipe is made all the wholesome goodness of fresh vegetables and a good chicken or vegetable stock. If you don't already have a recipe for a good vegetable or chicken stock.

You can find one right here on this site under the soup stocks link on the navigation menu on the left. You're going to love this vegetable chowder, because it also includes a deficient white cheddar cheese.

Most people have already heard of clam chowder, because it is one of the most famous varieties of all the chowders, but they are a wide variety of different chowder to be made using the same basic principles. This vegetable chowder recipe is just one example of that.

It is important that to cut all the vegetables into small equal size pieces, so they will cook evenly during the allotted time.

Chowder has often been considered a food dish for the poor because they were able to use a large kettle and continue to add ingredients as needed. Chowder then became an entire meal. The wholesome goodness of this chowder is no longer relegated to the ranks of the most needy, but rather is a desirable dish for anyone's table.

2 tbsp butter

1 lg onion (finely chopped)

1 lg leek (split lengthwise, thinly sliced)

1 garlic clove (crushed)

6 tbsp flour (all purpose)

6 cups chicken or vegetable stock

3 carrots (thinly diced)

2 celery stalks (thinly diced)

1 turnip (thinly diced)

1 lg potato (finely diced)

3 sprigs fresh thyme

1 bay leaf

1 1/2 cups light cream

11 oz white cheddar cheese (grated)

2 tbsp (chopped parsley, tarragon, chives)

salt and pepper to taste

DIRECTIONS

1. Melt butter in a large sauce pan over medium heat. Add onion leek and garlic, cover and cook for 5 minutes. Stirring frequently, until the vegetables are softened.

2. Stir in flour and continue to cook for 2 more minutes. Add a little of the stock and stir well. bring to a boil, stirring and add the rest of the stock.

3. Add carrots, celery, turnip, potato, thyme, herb mixture and bay leaf. Reduce heat, cover and cook for 35 minutes, stirring until vegetables are tender.

4. Stir in cream and simmer on low heat for 5 minutes. Add the cheese a handful at a time stirring constantly for 1 minute. Make sure cheese is completely melted adjust seasoning and serve.

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