Cheesy Vegetable Chowder.

First of all, fall is definitely here! It seems it got cold over night, and I hope it stays that way. I love fall weather! Well, a few weeks ago I went to The Taste of Home Show in Ogden with my mom. They made this cheesy vegetable chowder and I knew I had to have it! I have always been a huge fan of cheesy soup with vegetables, and I knew it would be a great way to get my little guy to eat them. I made this last night and it was sooo good! My meat-loving hubby even agreed. It might seem like alot of work but it really came together fast. Because of that I would recommend to have everything chopped, grated and opened, ready to go before you even start. This is definitely my favorite soup!


Cheesy Vegetable Chowder
slightly adapted from the Taste of Home magazine

1/2 cup each finely chopped carrot, celery and onion
1/4 cup chopped sweet red pepper
8 Tablespoons butter, divided
4 cups chicken broth
3 cups fresh broccoli florets
1 medium potato, peeled and diced
3/4 teaspoon Worcestershire sauce
1/4 tsp cayenne pepper (You can do more but I thought this was just right)
1/4 cup all-purpose flour
1 can (12 ounces) evaporated milk
2 cups shredded SHARP cheddar cheese (make sure you use sharp or it might be bland)
Salt and Pepper to taste
Additional shredded cheese, optional

In a dutch oven, saute carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until the broccoli and potato are tender.

Meanwhile in a saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Continue to stir just until cheese is melted. Slowly stir cheese sauce into vegetable mixture. Season with salt and pepper to taste. Garnish with additional shredded cheese if desired.