A comforting and creamy vegetable chowder loaded with colorful veggies, simmered in a flavorful broth, and finished with a generous amount of melted cheddar cheese

OVERVIEW

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: Approximately 350 per serving

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 cup milk (dairy or non-dairy)
• 1/2 cup heavy cream (or coconut cream for vegan)
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (or vegan cheddar)
• Fresh parsley, chopped (for garnish)

INSTRUCTIONS

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
2. Add Vegetables: Add carrots, celery, bell peppers, zucchini, and corn. Sauté for about 5 minutes until vegetables are slightly tender.
3. Make Roux: Sprinkle flour over the vegetables, stir to coat. Cook for 1-2 minutes.
4. Add Broth and Seasonings: Gradually pour in vegetable broth, stirring constantly to avoid lumps. Add thyme, paprika, salt, and pepper. Bring to a simmer.
5. Simmer Chowder: Reduce heat and let the chowder simmer for 15-20 minutes until vegetables are tender.
6. Add Cheese and Cream: Stir in milk and heavy cream. Once heated through, add shredded cheddar cheese. Stir until the cheese is melted and the chowder is creamy.
7. Serve: Ladle the vegetable chowder into bowls. Garnish with fresh parsley and additional shredded cheese if desired.

Notes:

• Feel free to add other vegetables like potatoes, broccoli, or peas.
• For a thicker chowder, blend a portion of the soup with an immersion blender before adding cheese and cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.