Description
This chowder brims with tender potatoes, carrots, and celery in a velvety cheddar-infused broth. Each spoonful delivers creamy warmth, a whisper of thyme, and fresh parsley brightness.
Ingredients
- 3 tablespoons butter
- 1 medium onion diced
- 2 stalks celery sliced
- 2 medium carrots diced
- 2 cloves garlic minced
- 3 tablespoons all purpose flour
- 4 cups vegetable broth
- 2 cups potatoes diced
- 1 cup milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot melt butter over medium heat.
- Add onion, celery, and carrots and sauté until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Sprinkle flour over vegetables and stir to coat for 2 minutes.
- Gradually whisk in vegetable broth until smooth.
- Add potatoes and bring to a simmer; cook until potatoes are tender, about 15 minutes.
- Stir in milk and heavy cream and heat through without boiling.
- Add shredded cheddar cheese and stir until melted and smooth.
- Season chowder with salt, black pepper, and dried thyme.
- Remove from heat, garnish with chopped fresh parsley, and serve warm.
Notes
- You can substitute half and half for milk and heavy cream for a lighter chowder.
- Feel free to use different cheeses like Monterey Jack or Gruyere.
- Leftover chowder can be stored in the refrigerator for up to 3 days.
- For a thicker chowder, mash some of the potatoes against the side of the pot.