Ingredients
Scale
- 4 large potatoes (peeled and diced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded white cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free option)
- Chopped chives (for garnish (optional))
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the diced potatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, until the potatoes are tender.
- Using a potato masher, mash some of the potatoes to thicken the chowder while leaving some chunks for texture.
- In a separate bowl, whisk together the heavy cream and flour until smooth. Gradually add this mixture to the pot, stirring constantly.
- Add the shredded white cheddar cheese and continue stirring until melted and combined. Cook for another 5 minutes, allowing the chowder to thicken.
- Serve hot, garnished with chopped chives if desired.
- Prep Time: 10
- Cook Time: 30