Harvest Moon Chowder
- Author: Cindy Schumacher
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: Soup, Chowder, Vegetables
- Original Air Date: November 6, 2019
1 large onion, finely chopped
1 cup peeled and thinly sliced carrots
1 cup broccoli flowerets
1 cup peeled and finely diced potatoes
1 cup finely diced celery
2 cups chicken broth or stock
¼ cup butter
4 Tbsp. all-purpose flour
1 12oz. can evaporated milk
1-2 cups milk
1 cup grated Cheddar cheese
1 tsp. salt
½ tsp. freshly ground black pepper
Place onion, carrots, broccoli, potatoes, celery and chicken broth in large kettle or Dutch oven. Simmer for 10-15 minutes or until vegetables are tender.
Melt butter in a small saucepan over low heat. Stir in flour. Cook, stirring constantly until bubbly. Add evaporated milk gradually, stirring constantly until thick and smooth. Add to vegetable mixture. Simmer over low heat until thickened. Add 1-2 cups of milk to desired thickness. Add cheese; stir until melted. Serve garnished with croutons.
For a thicker soup, add 1 cup mashed potatoes. May also add 1 cup chopped, cooked chicken.