Cheesy Vegetable Chowder
Cozy up with a bowl of rich and hearty Cheesy Vegetable Chowder, the ultimate comfort food brimming with vibrant veggies and indulgent flavors. This creamy chowder starts with a medley of sautéed carrots, celery, and potatoes, complemented by tender broccoli florets and sweet corn kernels for a wholesome and satisfying bite. A luscious blend of sharp cheddar and Parmesan cheese melts seamlessly into the broth, thickened to perfection with a touch of cream and flour. Seasoned with paprika, garlic, and fresh herbs, this one-pot recipe is easy to prepare in under an hour, making it an ideal choice for busy weeknights or chilly weekends. Whether you’re serving it as a main course or a starter, this cheesy vegetable soup will warm both your heart and your taste buds.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 medium russet potatoes, peeled and cubed
- 2 cups broccoli florets, chopped
- 1 cup corn kernels, fresh or frozen
- 1 third cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the butter and olive oil, and allow the butter to melt.
Add the diced onion to the pot and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced carrots, celery, and potatoes to the pot. Stir well and cook for 4-5 minutes, letting the vegetables begin to soften.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes until the flour is absorbed and lightly browned.
Gradually pour in the chicken or vegetable broth while stirring to prevent lumps. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the chopped broccoli and corn to the pot. Simmer for about 20 minutes, or until the potatoes and broccoli are tender.
Stir in the whole milk, heavy cream, salt, black pepper, and paprika. Allow the mixture to warm through, but do not let it boil.
Gradually add the shredded cheddar cheese and grated Parmesan, stirring constantly until fully melted and incorporated into the chowder.
Taste and adjust seasoning if needed. Remove from heat and let the chowder sit for 5 minutes to thicken slightly.
Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.4 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 492 mg | 38% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 972 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.
