Chili-Cheese Chowder Recipe

1. Slowly saute the vegetables in fat until well-browned, stirring occasionally. Once the vegetables are browned, deglaze the pan by adding the liquid. This will loosen and dissolve the flavorful browned bits stuck to the pan. You may need to gently scrape up stubborn pieces.

2. Add the potato and broth, bring to a boil, and simmer until tender. A simmer is a very gentle boil whose bubbles should just barely break the surface.

3. Creamy soups are usually thickened with cream or a roux (a mixture of cooked butter and flour), but we're using a slurry (a mixture of milk and flour) to reduce fat without sacrificing flavor. To make a slurry, gradually whisk milk into flour until smooth.

4. Then slowly add the slurry to the soup, bring to a boil, and cook until thick—at least 10 to 15 minutes, or the results may taste of flour and be too thin.