Day 21!

August 12, 2012

We wrapped up the dog-sitting, but then Nikki’s family came into town from Maryland for a long weekend. It was fun to spend time with them! It also was a bit challenging at times because they would go out to eat or make food and we couldn’t have anything. It all worked out fine though. We planned ahead and made our own food so that we wouldn’t miss out on too much.

Tonight we made cheesy vegetable chowder. MmmMmm. It was so good! Nikki found the recipe on Pinterest, so we thought we’d give it a try. We love soups but it was a nice change from the vegetable soups we’ve been having lately. It’s not really a summery soup, but hey, we wanted to try it!

Only 4 days until we leave for Arizona! WooHoo! Lots to do

Here’s the recipe:

2 Tablespoons butter
1/2 cup chopped onion
1 cup finely chopped carrot
1 stalk celery, finely chopped (feel free to add more celery if you like celery; I don’t, so I don’t add much)
1 Tablespoon minced garlic
4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)
2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup water
2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese
Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.
Recipe from

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