A Medium Cheddar cheese gives chowder extra heartiness.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 2 tbsp (30 mL) butter
- 1 chopped medium onion
- 2 cups (500 mL) chopped cauliflower
- 2 cups (500 mL) chopped broccoli
- 1 cup (250 mL) grated carrot
- 1 can (10 oz/284 mL) condensed chicken broth
- 1 cup (250 mL) water
- 2 cups (500 mL) Milk
- 1/4 cup (60 mL) all-purpose flour
- 1 1/2 cups (375 mL) shredded Canadian Medium Cheddar cheese
- Salt and pepper to taste
- Cheesy Bread
- 1/2 loaf French baguette
- 1/2 cup (125 mL) shredded Canadian Mozzarella cheese
Melt butter in large saucepan. Cook and stir onion over medium-high heat until tender about 5 min. Add cauliflower, broccoli, carrot and chicken broth. Bring to boil. Reduce heat, cover and simmer 15 to 20 minutes or until vegetables are tender.
Whisk milk into flour until smoothly combined; add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Remove pan from heat; add 1-1/2 cups (375 mL) Medium Cheddar cheese and stir until cheese is melted. Season to taste with salt and pepper. To serve, add the cheesy bread on top of the soup.
Cut baguette into thin slices. Sprinkle with Mozzarella cheese and broil with oven door open for one or two minutes until golden brown. Serve immediately.
Team this creamy Medium Cheddar cheese and vegetable soup with crusty bread and cold cuts for a light but satisfying supper.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||36 % / 394 mg|
|Vitamin A:||33 %|
|Vitamin B12:||46 %|
|Vitamin C:||75 %|