Cheese and Vegetable Chowder
Warm, comforting, and irresistibly creamy, this Cheese and Vegetable Chowder is the ultimate cold-weather meal that’s both hearty and wholesome. Packed with vibrant vegetables like carrots, broccoli, potatoes, and corn, this chowder is elevated with the velvety richness of sharp cheddar and Parmesan cheeses. The recipe combines classic sautéing and simmering techniques to develop deep, savory flavors, while a touch of paprika adds a subtle kick. Perfect for family dinners or meal prepping, this one-pot wonder comes together in under an hour and serves up satisfying bowls of nourishing deliciousness. Serve it with crusty bread or a side salad for the ultimate cozy dining experience! Keywords: cheese and vegetable chowder, creamy chowder, hearty soup, comforting soup recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 large russet potato, peeled and diced
- 2 cups broccoli florets, chopped
- 1 cup frozen corn kernels
- 0.25 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 0.33 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and chopped celery to the pot. Sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Stir in the minced garlic and cook for an additional minute.
Add the carrots, diced potato, broccoli florets, and corn to the pot. Cook for another 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to remove the raw taste of the flour.
Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Bring the mixture to a simmer.
Reduce the heat to medium-low and let the vegetables cook for 15 minutes, or until the potatoes are tender.
Stir in the milk and let the soup warm through, but do not let it boil.
Add the shredded cheddar cheese and grated Parmesan cheese to the pot, stirring until completely melted and smooth.
Season the chowder with salt, black pepper, and paprika. Taste and adjust seasoning if needed.
Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve warm. Enjoy your creamy Cheese and Vegetable Chowder!
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 6952 mg | 302% | |
| Total Carbohydrate | 244.4 g | 89% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 68.6 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2909 mg | 224% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 6017 mg | 128% | |
*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.
