Our daughter was here this week for a visit and to spend Halloween with our 6 year old niece. They had a wonderful time Trick or Treating and having a sleep over. Yes, our daughter is 23 and our niece is 6 but they have a wonderful relationship. Jordan is thrilled to have her "big-up" cousin all to herself.
While our daughter is in town, I try to make recipes the entire family will eat and will also meet Hanna's vegetarian needs. I made a Mac and Cheese that was to die for. I had planned to take a photo but it was eaten so quickly by the family that there was none left! I will take that as a compliment. The next night I made this wonderful chowder. I had found a similar recipe that called for chicken broth and I changed it to vegetable broth and lowered the fat with 2% milk and low-fat cheese. It was so yummy. I will say that the night before my son asked where was the meat. I didn't think I could get away with having two entirely meat-free dinners in a row. I made bacon and let Stan and Cody crumble it on top. They loved it and it satisfied their need to be carnivores!
Now on to the recipe:
Cheesy Veggie Chowder
2 Tablespoons Butter
1/2 cup chopped onion
1 cup chopped carrots
1 finely chopped celery stick
1 Tablespoon minced garlic
4 cups vegetable broth
2 cups cubed style hashbrowns or peel and cube 2 large baking potatoes
1 Tablespoon flour
1/2 cup warm water
2/3 cup 2% milk
2 cups chopped broccoli, I used frozen
2 cups low-fat shredded cheddar cheese
Melt the butter in a large soup pot. Add onions, carrots and celery. Saute over medium heat until tender. Add garlic and cook 2 more minutes. Add broth and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Mix flour and water and add to the soup. Simmer until slightly thickened. Add milk and broccoli. Cook until broccoli is just tender, about 15 minutes. Stir in cheese and heat until melted.
Serves 6, Weight Watcher points 5
I served with a side of Sweet Potato Muffins and crackers.