Fall in love with this Cheesy Vegetable Chowder recipe. A velvety cheese base that is loaded with veggies, certain to warm your soul.
This Cheesy Vegetable Chowder recipe is a hearty, comforting soup that combines the creamy richness of melted cheese with the wholesome goodness of tender vegetables. Packed with potatoes, carrots, cauliflower, celery and broccoli, this chowder is both satisfying and nourishing.
We have a few entrees that make for great meatless comfort food, including this dish. For more recipes, you have to try my Asparagus Risotto, Spinach Quiche, or Veggie Pizza.
Table of Contents
Reasons to Love This Vegetable Chowder
- Cheesy Vegetable Chowder is a one-pot meal, which means simpler cooking and cleanup.
- This dish freezes well, allowing for quick and easy future meals.
- This chowder is a comforting, hearty meal perfect for chilly days.
Recipe Ingredients
- Cheddar Cheese: The sharp, tangy taste of cheddar cheese enriches the chowder with a creamy texture.
- Low-Sodium Chicken Broth: This ingredient offers a mild, savory taste.
- Cayenne Pepper: A pinch of cayenne pepper introduces a subtle heat to the chowder.
See the recipe card for full information on ingredients and quantities.
Variations
- Lower-Sodium Option: Opt for low-sodium vegetable broth and reduce added salt.
- Herbs and Spice Variation: Try incorporating fresh thyme, rosemary, or parsley for a fragrant touch. You can also add a bay leaf during cooking, a pinch of nutmeg for added depth, or Italian seasoning for a savory blend of herbs.
- Vegetable Medley: Try adding some additional vegetables to the chowder such as mushrooms, bell peppers, corn, and red potatoes. These vegetables will add extra texture, flavor, and nutritional value to the chowder.
How to Make Cheesy Vegetable Chowder
Step 1: In a large pot set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery, and onion and sauté for 4 minutes. Add garlic and sauté for a minute longer.
Step 2: 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).
Step 3: Stir in the broccoli florets and cauliflower, and cook for 5-7 minutes longer or until veggies are tender.
Step 4: Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat.
Step 5: 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.
Step 6: 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.
Step 7: Gradually add the cheddar, stirring until the soup is nice and smooth.
Expert Tips
- Low Heat for Cheese: Add the cheese over low heat to prevent it from becoming grainy. High heat can cause the cheese proteins to seize and separate.
- Use Heavy Cream: For an extra creamy texture, substitute half of the milk with heavy cream. This will make the chowder richer and more luxurious.
More Methods to Cook This Chowder
- Instant Pot: Sauté the onion and garlic using the sauté function. Add vegetables and broth, then cook on high pressure for 8 minutes before releasing the pressure.
- Crockpot: Combine all ingredients except milk, cream, and cheese in the crockpot. Cook on low for 4-6 hours or on high for 2-3 hours. Add dairy products 30 minutes before serving.
Frequently Asked Questions
Try serving the soup with some sides such as artisan bread, apple harvest salad, or cucumber dill salad.
Yes, you can easily use frozen veggies! Steam the veggies according to the package instructions before incorporating them into the soup.
Storage Info
STORE the Cheesy Vegetable Chowder in an airtight container in the refrigerator, where it will keep for up to 3-4 days. Although freezing is possible, the texture of the vegetables and dairy may change upon thawing, leading to a less creamy consistency. If you choose to freeze it, use it within 2 months.
REHEAT the chowder slowly on the stove over low heat, stirring frequently to maintain a smooth texture. Avoid boiling to prevent the separation of the dairy components.
More Creamy Chowder Recipes to Try
Cheesy Vegetable Chowder 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 – 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
- In a large pot set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery, and onion and sauté for 4 minutes. Add garlic and sauté 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 florets and cauliflower, and 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.
will it change the taste of the soup if I don’t use the celery root? I can’t find it anywhere.
Hi Katherine! Technically yes but it is a very subtle flavor change. If you cannot find it this chowder will still be delicious without it!
My new favorite! I like to add a little leftover chicken when re-heating for some extra protein.
what is the difference with celery and celery root?
Hi Katherine! Great question! Celery root or celeriac is a brown root vegetable that is more commonly used for soups or to be mashed or even roasted.