Vegetable Cheese Chowder
Warm, creamy, and irresistibly comforting, Vegetable Cheese Chowder is the perfect one-pot meal to satisfy cozy cravings year-round. Packed with nutrient-rich vegetables like broccoli, carrots, celery, and potatoes, this hearty chowder balances wholesome goodness with indulgent flavor, thanks to the addition of extra-sharp cheddar cheese. A quick roux made from butter and flour creates the base for its velvety texture, while a blend of vegetable broth and milk brings it all together. Ready in just 50 minutes, this family-friendly recipe is not only easy to prepare but also versatile—serve it as a standalone dish or pair it with crusty bread for an even heartier meal. Whether you're looking for a cold-weather classic or a quick feel-good dinner, this vegetable cheese chowder is sure to become a comfort food favorite.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large onion, diced
- 2 medium carrot, diced
- 2 stalks celery, diced
- 1 large russet potato, peeled and cubed
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups milk
- 2 cups broccoli florets, chopped
- 1 cup frozen corn kernels
- 2 cups extra-sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons paprika (optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrot, celery, and potato. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly, to form a roux.
Gradually pour in the vegetable broth, stirring as you go to avoid lumps. Bring the mixture to a boil and then reduce the heat to a simmer.
Cover and allow the soup to simmer for 15 minutes, stirring occasionally, until the potato cubes are tender.
Add the milk, broccoli florets, and corn kernels to the pot. Simmer for another 7-10 minutes, until the broccoli is tender but still vibrant in color.
Reduce the heat to low and stir in the shredded cheddar cheese until fully melted and the chowder is smooth.
Season with salt, black pepper, and paprika (if using). Taste and adjust the seasoning as needed.
Ladle the chowder into bowls and serve warm, with crusty bread or crackers on the side if desired.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 11.6 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 427 mg | 33% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 971 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.
