The cold blew in hopefully one last time yesterday, and there are rumors snow is on its way. So to warm me up on a chilly day, I decided to share a childhood favorite meal, my mom’s Vegetable Cheese Chowder recipe, comfort food of all comfort foods.
When I’m searching for comfort food on a chilly day, my mom’s Vegetable Cheese Chowder recipe is just what the doctor ordered — thick and hearty with plenty of cheese. Because there’s quite a bit of prep work to this soup, I tend to only make it a couple of times a year. But I’m feeling particularly cold today, so bring on the veggies and let’s start chopping.
Vegetable Cheese Chowder
3 Tbsp. of butter
1-1/2 cups chopped celery
1 cup shredded carrot
1/4 cup shredded yellow onion
2 – 10-3/4 oz. cans Cream of Potato Soup
2 cups Chicken Stock (or broth)
1/2 cup water
1/4 cup chopped parsley
2-4 drops of Tabasco
Salt and pepper to taste
1 can evaporated milk
3 cups shredded cheese
Feel free to add corn, cauliflower, broccoli, and cubed potatoes if desired.
SAUTE: In a large pot (I like to break out my large Le Creuset dutch oven for this recipe), melt butter and saute carrots, onions, and celery until tender.
SIMMER: Add in the remaining ingredients except for the cheese and condensed milk. Bring to a boil, reduce heat, and cover. (If you’re adding corn, potatoes, cauliflower, and/or broccoli, now would be the time.) Let simmer for 20 minutes, stirring occasionally. The veggies should be fully cooked.
COMBINE: Add the cheese and milk slowly. Stir until the cheese is fully melted. Do not boil. Your delicious vegetable cheese chowder is ready to be enjoyed!