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Cheesy Vegetable Chowder

This Cheesy Vegetable Chowder is thick, cheesy and loaded with all kinds of veggies. Even without meat, it’s hearty and plenty filling!

We have a few entrees that make for great meatless comfort food, including this dish. For more ideas, try our Asparagus Risotto, Spinach Quiche, or Veggie Pizza.

Creamy vegetable soup in a bowl with a spoon

All Veggies and Rich Flavor

We’ve been really under the weather… for the past week and a half. Which basically feels like an eternity when you’ve got two sick kids… and you’re sick too. Soup has been our best friend (and so has take-out) along with anything else I can taste, which isn’t much.

I made this chowder a few weeks back, but we loved it so much I had to make it again. It is absolutely packed with vegetables, and the soup base is so thick and creamy, the kids don’t even notice it’s all veggies! It’s perfectly filling, despite the fact it’s meatless.

Basically, it’s the perfect comfort food for chilly days, or if you’re feeling under the weather like we are! Give it a try and let us know what you think.

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Worth the Prep Work

It’s packed full of veggies- including a new favorite: celeriac aka celery root. It’s also loaded with cheese, so it kind of balances all the good stuff out. Wait, what? Cheese IS the good stuff! 😉

It’s pretty heavy on the prep work. There are lots of veggies to peel, slice, chop and dice. But it’s totally worth it. You’ll see.

SAUTE. In a large pot over set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery and onion and saute for 4 minutes. Add garlic and saute for a minute longer.

SIMMER. Stir in the chicken broth, potatoes, celery root, thyme, salt, pepper, paprika and cayenne. Bring to a boil, then reduce heat to medium, cover and allow to simmer for 15 minutes (or until the potatoes are almost tender). Stir in the broccoli and cauliflower, cook for 5-7 minutes longer or until veggies are tender.

BASE. Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and cook, whisking constantly for about a minute. Slowly pour in the milk, whisking vigorously as you add the milk little by little.

WHISK. Whisk until smooth. Constantly whisk as the mixture comes to a gentle boil.

COMBINE. When it begins to thicken, add the half & half, then remove from heat and pour into the soup (after the veggies are fully cooked). Stir everything together, then turn the heat off.

CHEESE. Gradually add the cheddar, stirring until the soup is nice and smooth.

Try serving the soup with some sides such as:

A ladle full of cheesy vegetable chowder

Variations

Try adding some additional vegetables to the chowder such as:

  • Mushrooms 
  • Bell peppers
  • Corn 
  • Red potatoes 

Can you use frozen veggies? You can easily use frozen veggies! Steam the veggies according to the package before incorporating them into the soup.

Instant Pot: Sauté the onion and garlic on the sauté function in the instant pot. Add in your veggies and broth and cook on high pressure for 8 minutes before releasing the pressure. 

Crockpot: Pop everything in the crockpot except your milk, cream, and cheese. Cook on low for 4-6 hours or on high for 2-3 hours. Then add in your dairy products 30 minutes before serving.

Cheesy Vegetable Chowder Recipe topped with cheese and crackers

Storage Tips

I was glad this soup made so much, because it stores really well. It also reheated really well the next day, which was awesome, because you can bet I didn’t feel like making lunch.

Keep leftover soup STORED in the fridge in an airtight container. REHEAT large servings on the stovetop and small servings in the microwave. This soup isn’t ideal for freezing because he has a good amount of dairy in it.

For more creamy chowder, try:

Cheesy Vegetable Chowder | lifemadesimplebakes.com

Cheesy Vegetable Chowder Recipe

This Cheesy Vegetable Chowder is thick, cheesy and loaded with all kinds of veggies. Even without meat, it's hearty and plenty filling!
4.73 from 33 votes
Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6 servings
Calories: 559kcal
Author: Andrea
Print Recipe

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 1/2-¾ inch cubes
  • 1 celery root - peeled and cut into ¼ inch cubes
  • 2 medium heads broccoli - chopped into florets
  • 1 small head cauliflower - chopped into florets
  • 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

  • In a large pot over set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery and onion and saute for 4 minutes. Add garlic and saute for a minute longer.
  • Stir in the chicken broth, potatoes, celery root, thyme, salt, pepper, paprika and cayenne. Bring to a boil, then reduce heat to medium, cover and allow to simmer for 15 minutes (or until the potatoes are almost tender).
  • Stir in the broccoli and cauliflower, cook for 5-7 minutes longer or until veggies are tender.
  • Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat.
  • Stir in the flour and cook, whisking constantly for about a minute. Slowly pour in the milk, whisking vigorously as you add the milk little by little. Whisk until smooth. Constantly whisk as the mixture comes to a gentle boil.
  • When it begins to thicken add the half & half, then remove from heat and pour into the soup (after the veggies are fully cooked). Stir everything together, then turn the heat off.
  • Gradually add the cheddar, stirring until the soup is nice and smooth.

VIDEO

NOTES

-Try adding rotisserie chicken for a heartier soup!
Nutrition Facts
Cheesy Vegetable Chowder Recipe
Serving Size
 
6 serving
Amount per Serving
Calories
559
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
18
g
113
%
Cholesterol
 
85
mg
28
%
Sodium
 
983
mg
43
%
Potassium
 
1471
mg
42
%
Carbohydrates
 
53
g
18
%
Fiber
 
6
g
25
%
Sugar
 
13
g
14
%
Protein
 
23
g
46
%
Vitamin A
 
7046
IU
141
%
Vitamin C
 
41
mg
50
%
Calcium
 
538
mg
54
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!

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Andrea

About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. I made it his soup today. I added the cheddar cheese plus I added a cup of verveeta to make it a bit more cheesy. So so good. I’ll freeze the rest and reheat at a later date.

    1. Hi Victoria, this soup isn’t ideal for freezing because he has a good amount of dairy in it, but you can give it a try.

  2. 5 stars
    I tried with most ingredients (some were missing at home for example celery). Still the chowder came out rich and yummy. Thanks for the recipe.

  3. 5 stars
    Just got done making this soup. Per my taste test…DEEELISHHH!!! I used two boxes of Chicken Stock and cut the roux to 3/4 flour, 1 stick of butter, and 2 cups of milk. I also could not find celery root at my store so that is missing also. I had some green beans that needed to be used up so I threw those in as well. I have not yet added the cheese and am considering not as I think it tastes fantastic right now and I thought I might save on some calories? We will see. I LOVE all the veggies and no meat in the soup! For those of you that are uncertain of measurements…it is really hard to screw up soup! If you like something and it isn’t in there, add it. If you don’t like something or couldn’t find it as in my case, omit it. LOVE something? Add more…like garlic 🙂 I will be making this again for sure!