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.
