The Pioneer Woman Tasty Kitchen
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Cheesy Vegetable Chowder

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Level: Easy

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Description

Creamy and chock full of veggies!

Ingredients

  • ½ cups Finely Chopped Carrots
  • ½ cups Finely Chopped Celery
  • ½ cups Finely Chopped Onion
  • ¼ cups Chopped Red Pepper
  • 8 Tablespoons Butter, Divided
  • 4 cups Chicken Broth, Divided Use
  • 3 cups Fresh Broccoli Florets
  • 1 whole Potato, Peeled And Diced
  • ¾ teaspoons Worcestershire Suace
  • ½ teaspoons Cayenne Pepper
  • ½ cups Flour
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoons Fresh Cracked Pepper
  • 12 ounces, fluid Evaporated Milk
  • 4 cups Cheese, I Did A Mixture Of Colby Jack And Cheddar
  • 4 slices Bacon, Cooked And Crumbled

Preparation

In a large soup pot over medium heat, saute the carrot, celery, onion and red pepper in half of the butter until vegetables are tender. Stir in 2 cups of chicken broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until broccoli and potatoes are tender.

Meanwhile, in a large saucepan, melt remaining half of the butter over medium heat. Whisk in flour, garlic powder, salt and pepper until smooth. Gradually add in milk and remaining 2 cups chicken broth. Bring to a boil, cooking and stirring for 2 minutes or until thickened. Add cheese and stir until melted. Slowly add cheese sauce into vegetable mixture.

Cook and crumble bacon. Serve soup with bacon crumbles.

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