cheddar vegetable chowder! 2 tablespoons butter 1/2 medium yellow onion, chopped 1 cup carrots, finely chopped 4 cloves of garlic, minced 1/2 teaspoon red pepper flakes 4 cups low-sodium chicken broth 2 large baking potatoes, chopped (I like to keep the skin on but feel free to peel them!) 1 tablespoon flour 1/2 cup water 2/3 cup milk 2 cups broccoli, chopped 1 cup corn 2 heaping cups shredded cheddar cheese, plus additional for garnish ____ In a large soup pot, melt the butter over medium heat.  Add the onions and carrots, and saute until tender.  Add garlic and red pepper flakes. Cook 1 or 2 additional minutes.  Then, add the chicken broth and potatoes and bring to a boil. After it starts to boil, reduce to medium heat and cover until potatoes are tender (about 10 minutes or so). Mix the flour and water together and add it to the mixture. Simmer until soup is slightly thickened.  Then, add milk, broccoli, and corn. Cook until broccoli is just tender and soup is heated through.  Stir in the cheese and allow it to melt. Top with some freshly grated cheese and serve warm. (source!)
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cheddar vegetable chowder!

  • 2 tablespoons butter
  • 1/2 medium yellow onion, chopped
  • 1 cup carrots, finely chopped
  • 4 cloves of garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 4 cups low-sodium chicken broth
  • 2 large baking potatoes, chopped (I like to keep the skin on but feel free to peel them!)
  • 1 tablespoon flour
  • 1/2 cup water
  • 2/3 cup milk
  • 2 cups broccoli, chopped
  • 1 cup corn
  • 2 heaping cups shredded cheddar cheese, plus additional for garnish

____

In a large soup pot, melt the butter over medium heat.  Add the onions and carrots, and saute until tender.  Add garlic and red pepper flakes. Cook 1 or 2 additional minutes.  Then, add the chicken broth and potatoes and bring to a boil. After it starts to boil, reduce to medium heat and cover until potatoes are tender (about 10 minutes or so). Mix the flour and water together and add it to the mixture. Simmer until soup is slightly thickened.  Then, add milk, broccoli, and corn. Cook until broccoli is just tender and soup is heated through.  Stir in the cheese and allow it to melt. Top with some freshly grated cheese and serve warm.

(source!)

Source: foodboners

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    blended gluten free one...cornstarch! Replace...And milk...
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