Description
A rich, cozy chowder loaded with tender vegetables, sharp cheddar, and a hint of balsamic for depth. Perfect for pairing with crusty bread or topping with crunchy oyster crackers.
Ingredients
12 tbsp butter
2 white onions, diced
3 cups chopped carrots
3 cups chopped celery
12 cloves garlic, minced
4 tsp dried oregano
4 tsp dried thyme
2 tsp dried sage
⅔ cup flour
12 cups vegetable broth
4 cups broccoli, chopped into bite-sized pieces
2 (15 oz) cans corn, drained
6 cups diced potatoes (¾″ thick)
1 cup heavy cream
8 oz sharp cheddar cheese, shredded
2 tsp balsamic vinegar
Kosher salt, to taste
Fresh cracked pepper, to taste
Fresh chopped parsley, for garnish
Extra shredded cheese, for topping
Oyster crackers, for serving
Instructions
Sauté Aromatics: In a large pot, melt butter over medium heat. Add onions, carrots, celery, and garlic; cook until softened, ~6–8 minutes.
Season & Thicken: Stir in oregano, thyme, sage, then sprinkle flour over veggies. Cook 1–2 minutes to remove raw flour taste.
Add Broth & Veggies: Slowly whisk in broth. Add broccoli, corn, and potatoes. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are tender.
Creamy Finish: Stir in heavy cream, cheddar cheese, and balsamic vinegar. Cook on low until cheese melts.
Season: Taste and adjust with salt and pepper.
Serve: Ladle into bowls, garnish with parsley, extra cheese, and oyster crackers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 410 / Bowl
- Sugar: 7g / Bowl
- Fat: 23g/ Bowl
- Carbohydrates: 36g / Bowl
- Fiber: 5g / Bowl
- Protein: 12g / Bowl