Cheesy Bean and Vegetable Chowder
Creamy, hearty, and packed with wholesome ingredients, this Cheesy Bean and Vegetable Chowder is the ultimate comfort food for cozy nights. Featuring tender vegetables like carrots, celery, and potatoes, paired with protein-rich white beans and sweet corn, this chowder is as nourishing as it is satisfying. A rich and velvety base made with sharp cheddar cheese, heavy cream, and a touch of smoked paprika creates an irresistible depth of flavor, while a buttery roux ensures a luxuriously thick texture. Ready in just under 45 minutes, this easy weeknight recipe is perfect for feeding a family or meal prepping for the week. Garnish with freshly chopped parsley for a burst of freshness, and get ready to savor every indulgent spoonful. Perfect for anyone searching for hearty chowder recipes, vegetarian comfort food, or cheesy soup ideas!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 large Russet potato, peeled and diced
- 3 tablespoons All-purpose flour
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 cups Canned white beans (e.g., cannellini or navy beans), drained and rinsed
- 1 cup Frozen corn kernels
- 2 cups Shredded sharp cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, melt the unsalted butter with the olive oil over medium heat.
Add the diced yellow onion and a pinch of salt. Cook for 3–4 minutes, stirring occasionally, until the onion is translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 3 minutes until the vegetables begin to soften.
Add the diced russet potato and stir well. Sprinkle the all-purpose flour over the vegetables and cook for 2 minutes, stirring continuously, to create a roux.
Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil.
Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the heavy cream, white beans, and frozen corn kernels. Cook for another 5 minutes to heat through.
Gradually add the shredded sharp cheddar cheese, one handful at a time, stirring until melted and smooth.
Season the chowder with salt, black pepper, and smoked paprika. Taste and adjust the seasoning as needed.
Ladle the chowder into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 7.6 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 982 mg | 21% | |
*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.
