Broccoli Potato Cheese Chowder

I love chowders for their creamy consistency. This broccoli potato cheese chowder recipe is delicious and easy to make!

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Ingredients:

• 

  5 1/2 Tbsp butter

• 3 chopped carrots
• 2 chopped celery stalks
• 1 diced yellow onion
• 2 cloves minced garlic
• 3 cups low-sodium chicken broth
• 3 1/2 cups peeled and cubed russet potatoes
• 3 cups chopped broccoli florets(from about 2 heads)
• 1/4 tsp dried thyme
• Salt and ground black pepper
• 6 Tbsp corn starch (flour can be substituted, but cornstarch thickens without lumps or adding unwanted flavor)
• 3 cups milk
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/3 cup finely shredded parmesan cheese

Directions:

• Melt 1 1/2 Tbsp of the butter in a large pot over medium heat.
• Add carrots, celery and onion and saute 3 – 4 minutes.
• Add garlic and saute 30 seconds longer.
• Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes.
• Stir in broccoli and cook 5 minutes longer or until veggies are tender.
• Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk and whisk until smooth.
• Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir.
• Remove from heat and stir in cheddar and parmesan cheese until melted.
• Serve.