Quick Veggie Cheese Chowder
Indulge in the comforting warmth of Quick Veggie Cheese Chowder, a hearty and flavorful soup packed with wholesome vegetables and creamy cheddar goodness. This easy-to-make recipe combines tender potatoes, sweet corn, and a medley of carrots and celery in a velvety cheese-infused broth, perfectly thickened with a touch of milk and flour. Bursting with vibrant flavors and made in just 40 minutes, this chowder is ideal for busy weeknights or when you’re craving something cozy and nourishing. Seasoned with paprika and freshly cracked pepper, it’s a rich yet balanced vegetarian dish that will satisfy the whole family. Garnish with chopped parsley for an added touch of freshness, and serve it with crusty bread or a crisp salad for a complete meal!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 large russet potato, peeled and cubed
- 1 cup frozen corn
- 4 cups low-sodium vegetable broth
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent, stirring occasionally.
Add the minced garlic, carrots, and celery to the pot, and cook for 2-3 minutes until the vegetables start to soften.
Stir in the cubed potato, frozen corn, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the vegetables simmer for about 15 minutes, or until the potatoes are tender.
In a small bowl, whisk together the whole milk and flour until smooth. Gradually pour the milk mixture into the pot while stirring continuously to avoid lumps. Continue to simmer for 3-4 minutes until the chowder thickens.
Reduce the heat to low and slowly stir in the shredded cheddar cheese until it melts completely. Add the salt, black pepper, and paprika, and stir to combine.
Remove the pot from heat and taste the chowder. Adjust seasonings if necessary.
Serve the chowder hot, garnished with fresh parsley if desired. Enjoy your Quick Veggie Cheese Chowder!
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4063 mg | 177% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 31.7 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2120 mg | 163% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 3521 mg | 75% | |
*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.
