Cheesy veggies chowder

Inspired by this recipe: Cheesy Vegetable Chowder

Alas, I have no picture to share. This made a pretty sizable pot of soup but that last serving went into my belly for breakfast and I didn't even think to get out the camera.

Here's my take on it.

2 Tbsp butter
4 boneless, skinless chicken thighs
1 large sweet onion
3-4 stalks of celery
1/2 pound shredded carrot
1 Tbsp ground coriander seed
1 tsp smoked paprika
3 tsp chicken bouillon
4 cups of water
about 1/4 cup flour
1/2 pound broccoli florets
1/4 pound frozen peas
4 ounces cream cheese
1 cup Mexican blend cheese
salt and pepper to taste

Melt the butter in a pot. Add chicken, onion, carrots, and celery. Put lid on at an angle and allow to simmer until chicken is cooked through and veggies are tender. Add the coriander, paprika, bouillon, and water. Whisk in flour. Add in the broccoli and simmer another 10 mins. Add in cream cheese and cheese and stir until melted. Correct salt and pepper. Serve with home made bread.

Verdict: all of the kids ate at least one full helping, which around here gets 5 stars. It was a great way to use up the broccoli from a side dish and the carrots that have been languishing in my freezer, not to mention the last remnant of a block of cream cheese from the last time we got bagels and the last handful from a big bag of cheese. All of the little odds and ends of veggies went into the pot without complaint and it smelled wonderful.