Harvest Gouda and Vegetable Chowder

Ingredients

• 2 tbsp (30 mL) butter
• 1 medium onion, chopped
• 2 cups (500 mL) cauliflower, chopped
• 2 cups (500 mL) broccoli, chopped
• 1 cup (250 mL) grated carrot
• 2 cans (10 oz/284 mL each) condensed chicken broth
• 2 cups (500 mL) milk
• 1/4 cup (50 mL) all-purpose flour
• 1 1/2 cups (375 mL) shredded Canadian Gouda* cheese
• Salt and pepper
• Buttered Croutons (see recipe below)
• 1/2 cup (125 mL) shredded Canadian Gouda* cheese

Preparatiion

1. Melt butter in large saucepan. Cook and stir onion over medium-high heat until tender. Add cauliflower, broccoli, carrot and condensed chicken broth. Bring to boil. Reduce heat, cover and simmer 10 minutes or until vegetables are tender.
2. Whisk milk into flour until smoothly combined; add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Remove pan from heat; add 1-1/2 cups (375 mL) Canadian Gouda cheese and stir until cheese is melted. Season with salt and pepper.
3. To serve, sprinkle with 1/2 cup (125 mL) of cheese and add Buttered Croutons.
4. Buttered Croutons: Cut 2 slices of bread into cubes; toss in 2 tbsp (30 mL) melted butter. Place cubes on baking sheet. Bake in 350 ºF (180 ºC) oven 5 minutes. Turn cubes over and bake 5 minutes longer. Makes about 1 cup (250 mL).