Gouda and Harvest Vegetable Chowder
Cozy Up with Gouda and Harvest Vegetable Chowder: A Fall Favorite!
As the leaves change and the air turns crisp, there’s nothing quite like a warm, comforting bowl of soup. This Gouda and Harvest Vegetable Chowder is the perfect embodiment of fall flavors – creamy, cheesy, and packed with nutritious vegetables. It’s a hearty and satisfying meal that’s surprisingly easy to make, making it ideal for busy weeknights or a cozy weekend gathering.
This chowder isn’t your typical soup. The combination of cauliflower, broccoli, and carrots creates a lovely texture and a subtle sweetness that’s perfectly balanced by the rich, nutty flavor of Gouda cheese. We’ve used Gouda for its meltability and unique taste, but feel free to substitute with Cheddar if that’s what you have on hand!
What makes this chowder special?
- Creamy Texture: The pureed cauliflower creates a naturally creamy base without relying heavily on cream.
- Flavorful Blend: The combination of vegetables offers a delightful mix of textures and tastes.
- Easy to Customize: Feel free to add other root vegetables like parsnips or sweet potatoes for extra depth.
- Family-Friendly: A great way to get the kids to eat their veggies!
Tips for the Best Chowder:
- Quality Stock: Using a good quality chicken stock (or homemade, if you’re feeling ambitious!) makes a huge difference in the overall flavor.
- Don’t Overcook the Vegetables: You want them to be tender-crisp, not mushy.
- Slowly Whisk the Flour: This prevents lumps from forming in the chowder.
- Grate Your Own Cheese: Pre-shredded cheese often contains cellulose, which can affect its melting ability.
Serving Suggestions:
Serve this Gouda and Harvest Vegetable Chowder with a side of crusty bread for dipping, or top it with buttered croutons and a sprinkle of extra cheese. It’s also delicious with a simple green salad.
Frequently Asked Questions
Q: Can I make this chowder ahead of time?
A: Yes! You can make the chowder up to 2 days in advance. Store it in an airtight container in the refrigerator. You may need to add a little extra broth when reheating, as it will thicken as it sits.
Q: Can I use a different type of cheese?
A: Absolutely! Cheddar, Gruyere, or Monterey Jack would all be delicious substitutes for Gouda.
Q: Is this chowder vegetarian?
A: Yes, as written, this recipe is vegetarian. Ensure your chicken stock is vegetarian-friendly if you are strictly vegetarian.
Q: Can I add meat to this chowder?
A: Yes! Cooked chicken, bacon, or sausage would all be great additions. Add them during the last 5-10 minutes of cooking.
Q: Can I freeze this chowder?
A: While you can freeze it, the texture may change slightly. It’s best enjoyed fresh, but if you do freeze it, allow it to cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator before reheating.
Gouda and Harvest Vegetable Chowder
Ingredients
- 2 cups cauliflower florets broken into small florets
- 2 cups broccoli florets broken into very small florets
- 1 cup grated carrot
- 3 cups chicken stock good quality or homemade
- 2 cups whole milk
- 1/4 cup all-purpose flour
- 1-1/2 cups Gouda cheese shredded; Cheddar can be substituted
- 2 tablespoons butter
- 1 medium onion
- to taste salt
- to taste pepper
Instructions
- Melt butter in large saucepan. Add onion and cook over medium heat until soft.
- Add the cauliflower and 3 cups chicken broth. Bring to a simmer and cook until the cauliflower is soft, about 10 minutes.
- Puree the cauliflower and onion mixture until smooth.
- Add the broccoli florets and grated carrots. Bring to a simmer and cook until almost tender, about 5 minutes.
- Slowly whisk 1 cup of the milk into the flour. Whisk until completely smooth.
- Add the flour mixture and an additional cup of milk to the chowder. Cook over medium heat, stirring constantly, until mixture boils and thickens.
- Remove pan from heat and add 1-1/2 cups Gouda (or cheese of your choice) and stir until melted.
- For serving, sprinkle with additional cheese and buttered croutons if desired.
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