Cheesy Vegetable Chowder

feature image of vegetable chowder with cheese in bowl

5 from 2 votes

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.

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: American

Keyword: cheesy vegetable chowder, vegetable chowder

Servings: servings

Calories: 346kcal

Equipment

Dutch Oven or large soup pot
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 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 ½ cups diced red potatoes, skins on
4 tablespoons flour
¼ cup butter
1 cup milk or half and half
2 cups shredded sharp cheddar cheese
salt and pepper, to taste
dash of nutmeg

Instructions

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.
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.
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.
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.

Nutrition