Cheesy Vegetable Chowder Recipe

A bowl filled with Cheesy Vegetable Chowder.

4.79 from 52 votes

Cheesy Vegetable Chowder Recipe

Fall in love with this Cheesy Vegetable Chowder recipe. A velvety cheese base that is loaded with veggies, certain to warm your soul.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 548kcal

Author: Andrea

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

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.

Video

Notes

-Try adding rotisserie chicken for a heartier soup.

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.

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