Introduction

This Cheesy Vegetable Chowder is a comforting and hearty dish packed with fresh veggies and creamy cheddar goodness. It’s perfect for cozy dinners and makes a great way to enjoy a variety of vegetables in one bowl.

A white bowl filled with thick creamy soup containing visible layers of chopped broccoli florets in green with small buds, sliced round carrot pieces in bright orange, and chunks of pale yellow potatoes. The soup base is thick and creamy white with specks of black pepper and small green herb bits sprinkled on top. Scattered around the bowl on a white marbled surface are small round beige crackers, broccoli florets, and whole orange carrots. A silver spoon is partially inside the bowl on the right side. The scene is focused closely on the soup layers showing clearly the chunky vegetables in the creamy broth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tbsp butter (divided)
3 large carrots (chopped)
3 stalks celery (chopped)
1 yellow onion (diced)
4 cloves garlic (minced)
4 cup low-sodium chicken broth
3 russet potatoes (peeled and cut into 1/2–3/4 inch cubes)
1 celery root (peeled and cut into 1/4 inch cubes)
2 medium heads broccoli (chopped into florets, about 3–4 cups)
1 small head cauliflower (chopped into florets, about 2 cups)
1/4 tsp dried thyme
1 tsp salt
1/2 tsp ground black pepper
pinch paprika
pinch cayenne pepper
6 tbsp all purpose flour
3 cup milk (1%, 2%, or whole)
1/2 cup half and half
2 cup medium cheddar cheese (or sharp cheddar cheese)

Instructions

Step 1: In a large pot set over medium heat, add 1 tablespoon of butter. When melted, add the carrots, celery, and onion. Sauté for 4 minutes, then add garlic and cook for 1 more minute.
Step 2: Stir in the chicken broth, potatoes, celery root, thyme, salt, pepper, paprika, and cayenne. Bring to a boil, reduce heat to medium, cover, and simmer for 15 minutes or until potatoes are almost tender.
Step 3: Add the broccoli florets and cauliflower to the pot. Cook for an additional 5–7 minutes until the vegetables are tender.
Step 4: While the vegetables cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat.
Step 5: Stir in the flour and whisk constantly for about 1 minute. Slowly pour in the milk in small increments while whisking vigorously. Continue whisking until the mixture is smooth and comes to a gentle boil.
Step 6: When the mixture thickens, add the half and half. Remove from heat and pour this creamy base into the soup pot after vegetables are cooked. Stir to combine, then turn off the heat.
Step 7: Gradually add the cheddar cheese, stirring continuously until the soup is smooth and cheesy.

Tips & Variations

Use sharp cheddar for a more intense cheese flavor or swap with a smoky gouda for a different twist.
For a vegetarian version, substitute vegetable broth for chicken broth.
Add cooked bacon or pancetta for added richness and texture.
Adjust thickness by adding more or less milk depending on your preference.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk or broth to loosen the chowder as it reheats.

How to Serve

A white bowl filled with creamy vegetable soup sits on a white marbled surface, showing a rich, thick base with visible pieces of green broccoli, orange carrot slices, and white cauliflower throughout. On top, there is a layer of shredded yellow cheddar cheese spread in the center, with a circle of five small, round oyster crackers with a golden-brown top resting on the cheese. Around the bowl, a few loose crackers and broccoli florets create a natural kitchen feel. The photo is bright and clear, taken from a slightly overhead angle showcasing all the textures and colors well. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, you can substitute frozen broccoli and cauliflower. Add them during the last few minutes of cooking and adjust cooking time until they are heated through and tender.

Is it possible to make this chowder dairy-free?

To make a dairy-free version, replace butter with a plant-based oil, use a non-dairy milk such as almond or oat milk, and skip or substitute the cheese with a vegan cheese alternative.