Cheddar Cheese Vegetable Chowder
Indulge in the ultimate comfort food with this creamy Cheddar Cheese Vegetable Chowder, a rich and hearty soup bursting with vibrant flavors and wholesome ingredients. Perfect for cozy weeknight dinners or rainy days, this chowder features tender potatoes, sweet corn, and carrots, all simmered to perfection in a velvety broth infused with sharp cheddar cheese and a splash of heavy cream. The addition of sautéed aromatics like garlic, onion, and celery enhances every spoonful with a deliciously savory depth. Ready in under an hour, this one-pot recipe is both family-friendly and versatile, with the option to use chicken or vegetable broth to suit your dietary needs. Garnish with fresh parsley for a pop of color, and serve it alongside crusty bread for a comforting meal that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 3 medium potatoes, peeled and diced
- 1 cup frozen corn kernels
- 0.5 cup frozen peas
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while stirring constantly to avoid lumps.
Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
Stir in the corn and peas, and let simmer for another 5 minutes.
Reduce the heat to low and slowly stir in the heavy cream, followed by the shredded cheddar cheese. Stir until the cheese is completely melted and the chowder is smooth and creamy.
Season with salt and black pepper to taste.
Remove the pot from heat and let the chowder rest for a couple of minutes before serving.
Ladle the chowder into bowls, garnish with chopped parsley if desired, and enjoy!
Nutrition Facts
Calories |
3021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 7802 mg | 339% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 38.9 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1920 mg | 148% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4922 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
