Creamy Vegetable Chowder

  • 1 large onion; diced
  • 2 medium carrots; small dice
  • 2 stalks celery; small dice
  • 1 bell pepper; small dice
  • 2 tbsp. vegetable oil
  • 1 medium zucchini; small dice
  • 2 cloves fresh garlic; minced
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. chili powder
  • 1 tsp. freshly ground black pepper
  • 2 tsp. salt
  • 2 tbsp. white wine
  • 1 large potato; small dice
  • 1 cup canned diced tomato
  • 1 quart homemade vegetable stock
  • 1 tbsp. butter
  • 1/3 cup all-purpose flour
  • 1 ¼ cup milk
  • ½ cup half and half
  • 1 cup cheddar cheese; shredded
  • 1 cup jack cheese; shredded
  • 2 tbsp. parmesan cheese; grated
  • 1 cup frozen peas; thawed
  • ¼ cup parsley; washed, dried, and chopped

In a large stock pot, sauté onions, carrots, celery, and peppers in oil until softened, being careful not to brown. Add zucchini, garlic, herbs, salt, and pepper. Cook until zucchini is tender and garlic is very fragrant. Deglaze the pan with white wine and allow it to almost completely reduce. Add potatoes and tomatoes and add stock to cover and simmer until all vegetables are tender. Meanwhile, in a small sauté pan melt butter and cook until foamy. Stir in flour to create a roux, and cook to a light caramel color or until sandy in texture. Whisk in a small amount of the milk, incorporating it fully before adding more. Add about half of the milk to the roux before adding all of the cheese. Stir until completely melted before adding the mixture to the soup. Add the half and half and bring soup to a simmer, allowing it to thicken slightly. Add peas and parsley. Taste and adjust seasoning if needed.

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