Changing up my Cheddar Broccoli Cheese Soup into a Cheddar Broccoli Cheese Chowder! I love my cheddar broccoli cheese soup, but this chowder has more substance, is richer, smoother, and so delicious, plus it’s completely meatless for those of you looking for a satisfying, meatless meal. PS – the hubs loved it.
2 stalks celery, sliced
4 carrots, peeled and sliced
1 onion, chopped
1/2 stick of butter
1/3-1/2 cup flour
2 cups chicken stock or chicken broth
2 cups 1/2 and 1/2 cream
Black pepper to taste
4 large slices processed cheese food (I use Velveeta)
1 1/2 cups peeled and diced potatoes (fresh or frozen)
2 cups shredded sharp cheddar cheese
2 small to medium heads fresh broccoli, cut into florets
Melt butter in large sauce pan over med-high heat, saute’ celery and onion approx. 3-5 minutes or until vegetables are getting soft.
Add flour and stir until vegetables are covered with flour. Reduce heat to med-low and slowly add chicken stock and 1/2 and 1/2, stirring constantly to prevent lumps (can use whisk), until well blended.
Stir in black pepper to taste.
Stir in Velveeta cheese and continue stirring until melted and blended in.
Add carrots and cover partially with lid; simmer 10 minutes or until carrots are cooked through. Add potatoes and shredded cheddar cheese; simmer covered 10 minutes.
Add broccoli and continue to cook until broccoli is just al dente’. If chowder is too thick, add more 1/2 and 1/2 or a bit more chicken stock, until desired consistency.