Cheesy Vegetable Chowder

This Cheesy Vegetable Chowder is hearty, creamy, cheesy, and loaded with vegetables. This vegetable chowder is perfect to have when it’s cold and it’s pure comfort food.

I’ve mentioned this before, but I can have soup any day of the week and be okay with it, even if it’s 100 degrees outside. That’s how it is with this Cheesy Vegetable Chowder. It’s hearty enough for a meal on its own but I like to serve it with a nice apple and cranberry tossed salad sometimes but always with a slice or two of homemade rosemary bread.

This rich soup is not only filled with several delicious vegetables but has a creamy cheese broth that will be a hit even with the picky eaters. I used the vegetables my family enjoys which is why I love this recipe – you can easily change out the veggies for what you have or like to eat. This vegetable chowder with cheese also makes a great meatless meal.

Why You’ll Love This Recipe

• Perfect comfort food for chilly days.
• Packed full with vegetables.
• Easy to make!

Equipment

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• Soup pot or Dutch oven
• Medium Saucepan
• Knife
• Cutting board

Ingredients

• 2 tablespoons butter
• 1 cup frozen pearl onions OR 1 cup diced yellow onion
• 1 cup shredded carrots ( I used the store-bought shredded carrots to save time)
• 2 stalks celery, sliced
• 1 tablespoon minced garlic
• 4 cups unsalted vegetable stock (or use low sodium)
• 1 1/2 cups of diced red potatoes, skins on
• 4 tablespoons flour
• 1/4 cup butter
• 1 cup milk or half and half
• 2 cups chopped fresh broccoli
• 2 cups shredded sharp cheddar cheese
• Salt and pepper, to taste
• dash of nutmeg

Steps to Make Cheesy Vegetable Chowder

Step 1

Melt the butter in a Dutch oven or a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes.

Step 2

Add vegetable stock and potatoes, season with salt and pepper. Bring to a boil, reduce heat, and simmer till potatoes are just about tender. You don’t want to fully cook them at this point. Just enough for a fork to start to go through them easily. Add the broccoli at this point.

Step 3

While the soup is simmering, make the cheese sauce. In a medium saucepan, melt butter and then add flour. Whisk together to create roux. Slow add the milk and dash of nutmeg, continuing to whisk until thickened.

Step 4

Take off of heat, and, add the shredded cheese, and allow to melt while stirring. Pour into soup and mix well. Allow soup to heat through and serve. If chowder is too thick, thin with a little milk.

Tips, Tricks, and FAQs

• Substitute the vegetable stock with chicken stock or broth.
• Add other vegetables such as cauliflower, green beans, corn, or mushrooms.
• Use packaged mixed frozen vegetables but be mindful of cooking time so you don’t have mushy veggies.

You May Enjoy These Soups

• Slow Cooker Creamy Potato Soup
• Slow Cooker Chicken Pot Pie Soup
• Creamy Potato and Ham Soup
• Autumn Squash Soup

Printable Recipe Card for Cheesy Vegetable Chowder

More Homemade Soups

I’m joining the Sunday Funday bloggers to share other “homemade soup” recipes! A huge thanks to Wendy from A Day in the Life on the Farm for hosting this event.

• Copycat Dolly Parton Stamped Soup from Palatable Pastime
• Copy Cat Olive Garden Creamy Gnocchi Soup from A Day in the Life on the Farm
• Corn and Crap Bisque from Karen’s Kitchen Stories
• Creamy Pierogi Chicken Soup from Amy’s Cooking Adventures
• Ginger Garlic Soup from Mayuri’s Jikoni
• Healthy and Oil Free Veg Rutabaga and Carrot Soup from Sneha’s Recipe
• One Pot Celery and Broccoli Soup from Cook with Renu
• Sinigang: A Pot of Love from My Grandmother’s Kitchen from Culinary Cam
• Creamy Italian Rice Soup with Prosciutto and Corn from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

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Enjoy!