Print

Cheesy Vegetable Chowder Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

A comforting and hearty cheesy vegetable chowder packed with nutritious vegetables like carrots, celery, broccoli, and cauliflower simmered in a creamy cheddar-infused broth. This recipe balances rich flavors with fresh ingredients to create a satisfying soup perfect for any season.

Ingredients

Scale

Vegetables & Broth

  • 3 large carrots, chopped
  • 3 stalks celery, chopped
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups 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)

Spices

  • 1/4 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • Pinch paprika
  • Pinch cayenne pepper

Dairy & Thickening

  • 5 tbsp butter, divided
  • 6 tbsp all purpose flour
  • 3 cups milk (1%, 2%, or whole)
  • 1/2 cup half and half
  • 2 cups medium cheddar cheese (or sharp cheddar cheese)

Instructions

  1. Sauté Vegetables: In a large pot set over medium heat, melt 1 tablespoon of butter. Add chopped carrots, celery, and diced onion. Sauté for 4 minutes until softened, then add minced garlic and sauté an additional minute for a fragrant base.
  2. Simmer Vegetables: Stir in chicken broth, cubed potatoes, celery root, dried thyme, salt, black pepper, paprika, and cayenne pepper. Bring to a boil, then reduce heat to medium, cover, and simmer for 15 minutes or until potatoes are nearly tender.
  3. Add Broccoli & Cauliflower: Incorporate broccoli florets and chopped cauliflower into the pot. Continue cooking for 5-7 minutes or until all veggies are tender but still hold shape.
  4. Melt Butter for Roux: While vegetables cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat in preparation for creating the creamy base.
  5. Make Roux & Add Milk: Whisk in the flour and cook for about a minute, stirring constantly to avoid lumps. Slowly add the milk in small increments, whisking vigorously to create a smooth mixture. Bring to a gentle boil while whisking constantly to activate thickening.
  6. Add Half & Half and Combine: Once thickened, stir in the half & half, remove from heat, and pour this creamy mixture into the vegetable pot. Stir well to combine all elements thoroughly, then turn off the heat.
  7. Add Cheese & Serve: Gradually add the cheddar cheese, stirring continuously until melted and the chowder reaches a smooth, rich consistency. Serve warm for a comforting meal.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Adjust cheese type to your preference: sharp cheddar for a more pronounced flavor or medium for milder taste.
  • Be sure to whisk the roux mixture continuously to prevent lumps and ensure a smooth chowder.
  • Use low-sodium broth to control the saltiness of the soup, adjusting salt to taste at the end.
  • This chowder pairs excellently with crusty bread or a fresh green salad.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: cheesy vegetable chowder, vegetable soup, creamy chowder, broccoli chowder, potato chowder, comfort food soup, cheddar soup

Find it online: https://thedishspot.com/cheesy-vegetable-chowder-recipe/