It’s starting to cool off, even in the South, which means it’s time for soups and chowders. This creamy vegetable chowder recipe is chock-full of delicious vegetables that practically melt in your mouth. Serve your soup with Bleu Cheese Biscuits for a hearty Fall meal. Our family went for the cheesy trifecta and also had CrockPot Cheesecake for dessert. This is also super easy to veganize. Just swap in soy milk for the milk and dairy-free cheese or even cashew cream sauce for the cheddar.
Kristi @ onceamonthmeals.com
- .5 cups bell pepper, red, chopped
- .5 cups onion, chopped
- .25 cups margarine
- 1 cups cauliflower, chopped
- 1 cups carrots, diced
- 1 cups broccoli, chopped
- 3 cups Easy Slow Cooker Vegetable Broth
- .5 cups flour
- 1 tablespoons parsley, fresh
- 3 cups cheddar, shredded
- salt, to taste
- pepper, to taste
- 1.5 cups milk
For a flavor variation, you can swap in Mexican blend cheese and cilantro in lieu of cheddar and parsley.
Saute pepper and onions in margarine until tender in a soup kettle. Add remaining veggies, vegetable broth (or water and bouillon) salt and pepper. Bring to a boil. Reduce heat and simmer covered for 20 minutes, or until tender.
Combine flour and milk. Stir flour/milk into pan. Bring back to a boil. Cook and stir for 2 minutes. mix in parsley and cheese.
Divide among freezer bags. Freeze.
To serve: heat on stovetop about 15 minutes or in microwave about 1.5 minutes until heated through.
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