Harvest Cheddar and Vegetable Chowder
A medium cheddar cheese gives chowder extra heartiness.
Ingredients:
2 tbsp (30 mL) butter
1 medium onion, chopped
2 cups (500 mL) cauliflower, chopped
2 cups (500 mL) broccoli, chopped
1 cup (250 mL) grated carrot
1 can (10 oz/284 mL) condensed chicken broth
1 cup (250 mL) water
2 cups (500 mL) milk
1/4 cup (50 mL) all-purpose flour
1 1/2 cups (375 mL) shredded Canadian medium cheddar cheese
Salt and pepper
Preparation:
Melt butter in large saucepan. Cook and stir onion over medium-high heat until tender. Add cauliflower, broccoli, carrot, chicken broth and water. Bring to boil. Reduce heat, cover and simmer 10 minutes or until vegetables are tender. Whisk milk into flour until smoothly combine; add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Remove pan from heat; add 1 1/2 cups (375 mL) medium cheddar cheese and stir until cheese is melted. Season with salt and pepper. Ladle into bowls and sprinkle grated cheddar cheese on top.