Cheese and Vegetable Chowder

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Can be made ahead till step 3, refrigerated, and finished the next day. Bring to a boil before continuing.

Ingredients Nutrition

Directions

  1. Melt the butter in a large saucepan, add onion, leek and garlic, and cook until softened.
  2. Add flour, cook for 2 minutes, then add a little of the stock and stir well until the flour is incorporated.
  3. Add the rest of the stock and bring to a boil. Add the rest of the veggies, thyme and bayleaf, and simmer for 30-35 minutes, until all are tender; discard bayleaf.
  4. Stir in cream and heat gently until hot.
  5. Add the cheese a handful at a time, mixing well between additions to melt the cheese; do NOT boil.
  6. Add salt and pepper to taste; serve garnished with parsley or some flavored oil.