Cheddar & Vegetable Chowder
A simple, creamy-cheesy soup served in a bread bowl. This recipe uses frozen vegetables for speed - meaning it's ready in 25 minutes!
Servings: 4
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons plain (all-purpose) flour
- 1 litre (4 cups + 3 tablespoons) full-fat (whole) milk
- 2 teaspoons vegetable bouillon or 2 vegetable stock bouillon cubes, crumbled
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 500 g (1lb 2oz) mixed frozen vegetables
- 100 g (1 packed cup) grated/shredded mature (sharp) Cheddar
To Serve:
- 25 g (¼ packed cup) grated/shredded mature (sharp) Cheddar
- 4 large bread cobs
Instructions
- Place a large saucepan over a medium heat. Add the butter and allow to melt.2 tablespoons unsalted butter
- Once melted, add the flour and stir using a whisk for 1 minute. Slowly pour in the milk, while stirring with the whisk, until all the milk is added.3 tablespoons plain (all-purpose) flour, 1 litre (4 cups + 3 tablespoons) full-fat (whole) milk
- Continue to heat, while stirring, until the sauce thickens (this will happen as it approaches boiling point). This should take about 5 minutes.
- Add the vegetable bouillon, salt, pepper and frozen vegetables. Stir together, bring to a simmer and allow it to bubble gently for 6–8 minutes until the vegetables are tender.2 teaspoons vegetable bouillon, ½ teaspoon salt, ½ teaspoon ground black pepper, 500 g (1lb 2oz) mixed frozen vegetables
- While the soup is simmering, prepare your bread bowls. Take the bread cobs and slice off the tops. Scoop out most of the bread inside to form bread bowls (be careful not to tear the outside of the bread bowls).4 large bread cobs
- When the vegetables in the soup are tender, stir in the cheese and turn off the heat.100 g (1 packed cup) grated/shredded mature (sharp) Cheddar
- Place the bread bowls on plates. Ladle the chowder into the bread bowls.
- Sprinkle over the cheese and serve.25 g (¼ packed cup) grated/shredded mature (sharp) Cheddar
Video
Notes
Using fresh vegetables instead of frozen?
If you want to use fresh vegetables, be sure to cut them into small cubes/pieces. Quicker cook vegetables such as cauliflower, broccoli and green beans work well and can be added directly to the sauce (as you would the frozen vegetables). If you want to use root vegetables, such as carrots and/or potatoes, cut into small dice then steam or boil for 6–8 minutes before adding to the sauce.Freezing?
I don't recommend freezing this soup, as the liquid can become a little grainy upon defrosting. Nutritional information is approximate, per portion of soup (this recipe makes 4 portions). This is including the cheese sprinkled on top at the end, but doesn't include the bread cob (too many variables in bread cobs).Nutrition
Calories: 434kcal | Carbohydrates: 34g | Protein: 21g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 707mg | Fiber: 5g | Sugar: 13g
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