Oh I just love to play around with different soups and chowders! This is my recipe for a cheesy potato and veggie chowder. So good on a cold fall or winter night! Serve this with corn bread, cheese biscuits or crusty bread/rolls. Yumminess and completely meatless!
1 quart chicken stock (could substitute vegetable stock)
2 cubes chicken bouillon
1 stick butter (1/2 cup)
1/2 cup flour (approx)
2 cups milk
4 large carrots, peeled and sliced
1 large onion, diced
2 stalks celery, diced
2 cups corn (frozen works great - do no thaw)
1 quart bag frozen cubed potatoes (add frozen, do not thaw)
2 tsp garlic salt (or more to taste)
2 tsp course-ground black pepper (or more to taste)
2 cups shredded sharp cheddar cheese
Melt butter over medium heat in bottom of large stock pot
Add flour and whisk until smooth
Add chicken stock and chicken bouillon cubes (can substitute vegetable stock if desired)
Add milk (whisk again until smooth)
Add carrots, corn, celery and onion
Cook over medium/low heat until bubbly, whisking occasionally until vegetables are al dente'
Stir in milk, potatoes, garlic salt and pepper
Cook over medium/low heat, stirring occasionally, until potatoes are cooked through
Add shredded sharp cheddar cheese, stirring until cheese is melted. Serve immediately.
Top with more shredded sharp cheddar cheese
Cook's note - change it up by adding cubed ham, diced/sliced smoked sausage, kielbasa, or cooked and crumbled bacon.