There’s something truly comforting about a warm, creamy bowl of soup, especially when it’s packed with fresh veggies and gooey cheese. This Cheesy Vegetable Chowder Recipe is like a cozy hug on a chilly day — it’s rich, satisfying, and surprisingly easy to make. I absolutely love how the blend of hearty potatoes, crisp broccoli, and cauliflower comes together with just the right amount of sharp cheddar melted in for that perfect indulgence.
Whenever I’m craving a wholesome meal that’s both nourishing and a little indulgent, this chowder is my go-to. It’s perfect for busy weeknights when you want something homemade without hours of prep, but also great for casual weekend lunches with friends or family. Plus, it’s a clever way to get a bunch of veggies into everyone’s bellies — even the picky eaters.
Why You’ll Love This Recipe
- Loaded with Veggies: You get a rainbow of fresh vegetables in every comforting spoonful, making it both delicious and nutritious.
- Rich & Creamy Texture: The cheese and careful technique ensure every bite is perfectly velvety without being heavy.
- Simple & Straightforward: With easy-to-find ingredients and clear steps, you’ll have dinner on the table quickly.
- Family Favorite: Everyone from kids to adults will go crazy over it — I’ve tested it countless times and it never disappoints!
Ingredients You’ll Need
All the ingredients work together to create layers of flavor and texture, from the sweetness of carrot and onion to the earthy bite of celery root. When shopping, fresh and firm vegetables will make your chowder taste extra bright and flavorful.
- Butter: Dividing the butter helps build depth; using fresh butter really does make a difference in texture and richness.
- Carrots: Choose firm, bright orange carrots for a hint of natural sweetness.
- Celery: Adds that classic aromatic crunch; don’t skip it!
- Yellow Onion: Diced finely, it melts nicely into the soup base.
- Garlic: Minced fresh for that subtle kick and aroma.
- Low-Sodium Chicken Broth: Gives body and savoriness without overpowering the veggies.
- Russet Potatoes: Their starchy nature helps thicken the chowder naturally.
- Celery Root (Celeriac): Adds an earthy, slightly nutty flavor; peeling well is key.
- Broccoli: Fresh florets provide vibrant color and mild crunch.
- Cauliflower: Its creamy texture blends perfectly with the cheese.
- Dried Thyme: For that subtle herby undertone.
- Salt & Pepper: Season to taste, but start gently to avoid over-salting.
- Paprika & Cayenne Pepper: Just a pinch to add warmth and hint of spice without being overpowering.
- All-Purpose Flour: The classic thickener — whisk it in carefully to avoid lumps.
- Milk: Use whatever fat percentage you prefer; it affects creaminess.
- Half and Half: Adds richness without making the soup too heavy.
- Medium or Sharp Cheddar Cheese: Freshly shredded yields the best melt and flavor.
Variations
I love how flexible this Cheesy Vegetable Chowder Recipe is. Over time, I’ve played around with the veggies and seasoning based on what’s fresh and what my family loves — and honestly, it’s hard to go wrong. Feel free to tailor it to your tastes or pantry.
- Adding Protein: I sometimes toss in shredded rotisserie chicken to make it heartier — it turns this into a satisfying meal on its own.
- Dairy-Free Version: Swapping milk and half-and-half for coconut milk or a creamy nut milk works well if you want a dairy-free chowder (just pick a cheese alternative accordingly).
- Seasonal Veggie Swaps: In warmer months, I swap broccoli and cauliflower for fresh corn or zucchini for a lighter twist.
- Spice Level: You can amp up the cayenne if your crew prefers a little heat, or keep it mild for kids.
How to Make Cheesy Vegetable Chowder Recipe
Step 1: Sauté Your Base Vegetables
Start by heating 1 tablespoon of butter in a large pot over medium heat. Once melted and soft, add the chopped carrots, celery, and diced onion. Sauté these for about 4 minutes until they begin to soften and the onion turns translucent. Toss in the minced garlic and cook for another minute — this way the garlic stays fragrant without burning, which could make your chowder bitter.
Step 2: Simmer the Root Veggies
Next, stir in the chicken broth, potatoes, celery root, thyme, salt, pepper, paprika, and a pinch of cayenne. Bring everything to a boil, then lower the heat to medium, cover with a lid, and let it simmer for about 15 minutes. You want the potatoes to get tender but not mushy; they’ll help thicken the chowder as they cook.
Step 3: Add the Broccoli and Cauliflower
Once the potatoes are nearly tender, stir in your broccoli and cauliflower florets. Keep simmering for another 5 to 7 minutes until these fresh veggies soften but still hold some bite — that contrast adds great texture and flavor to the chowder.
Step 4: Make the Creamy Cheese Sauce
While the veggies cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for about a minute while whisking constantly to get rid of the raw flour taste. Slowly pour in the milk bit by bit, whisking vigorously to keep everything smooth. Bring the mixture to a gentle boil, stirring constantly — this is your creamy, cheesy base coming together!
Step 5: Finish the Chowder
Once the sauce thickens, stir in the half and half and remove from heat. Pour this creamy mixture into your pot of cooked vegetables and stir well. Then, gradually add your shredded cheddar cheese, stirring until the chowder is rich and smooth. I like to turn the heat off now — you don’t want to boil it or the cheese can get grainy.
Pro Tips for Making Cheesy Vegetable Chowder Recipe
- Use Freshly Shredded Cheese: Pre-shredded cheese often has anti-caking agents that can affect melting, so shredding your own makes all the difference.
- Watch Your Heat: Keep the chowder at a gentle simmer and never boil after adding cheese to avoid graininess.
- Peel Celery Root Carefully: It can be a bit tough, so use a sharp peeler and cut away any rough spots to avoid bitterness.
- Thicken Gradually: When adding milk to the roux, go slow with whisking to keep your sauce silky smooth without lumps.
How to Serve Cheesy Vegetable Chowder Recipe
Garnishes
I love topping my chowder with a sprinkle of fresh chopped parsley or chives for a pop of color and a fresh bite. Sometimes, I add a little crispy bacon crumbles or toasted pumpkin seeds for a fun crunch. A dollop of sour cream or Greek yogurt also adds tanginess that contrasts beautifully with the cheesy richness.
Side Dishes
To round out the meal, I often serve crusty bread or buttery dinner rolls alongside. A light green salad with a lemon vinaigrette pairs well to cut through the chowder’s creaminess. When hosting friends, garlic breadsticks always get rave reviews!
Creative Ways to Present
For special occasions, I like to serve this chowder in hollowed-out small bread bowls — it’s both charming and practical since you get a little bread soak-up action! You can also garnish individual servings with a swirl of pesto or a few drops of chili oil for a striking touch.
Make Ahead and Storage
Storing Leftovers
I usually store leftover chowder in airtight containers in the fridge where it stays fresh for 3 to 4 days. Be sure to cool it down before sealing to preserve texture and flavor. When reheating, gentle is key to keeping things creamy.
Freezing
Freezing this chowder is possible, but I’ve found that the texture of the vegetables and dairy changes after thawing — it can get a bit watery or grainy. If you do freeze it, use freezer-safe containers and try to enjoy it within two months for the best taste.
Reheating
I reheat leftovers slowly on the stovetop over low heat, stirring often to prevent sticking and maintain smoothness. Microwave reheats can work in a pinch but take care and use short bursts to keep the cheese from separating.
FAQs
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Can I make this Cheesy Vegetable Chowder Recipe vegetarian?
Absolutely! Just substitute the chicken broth with a flavorful vegetable broth. You can also enhance the depth with added herbs or a splash of white wine if you like. The cheese and veggies make it just as hearty without meat.
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What type of cheese works best for this chowder?
Cheddar is classic for this recipe because it melts smoothly and has a great sharpness. Medium or sharp cheddar both work well depending on your taste preferences. Just be sure to shred the cheese fresh for the best melt and texture.
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Can I use frozen vegetables instead of fresh?
While fresh vegetables are ideal for texture, frozen can be used in a pinch. Add them a bit later in the cooking process to avoid overcooking and a mushy chowder. Keep an eye on consistency and adjust simmer times as needed.
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How do I thicken the chowder if it’s too thin?
If your chowder turns out thinner than you’d like, you can whisk in a little more flour slurry (flour mixed with cold water or milk) and simmer gently until it thickens. Another trick is to mash some of the potatoes right in to naturally thicken the soup.
Final Thoughts
I can’t tell you how many times this Cheesy Vegetable Chowder Recipe has saved me on busy days and wowed my family and friends. It’s one of those rare recipes that feels like a treat but is still packed with wholesome goodness. I really encourage you to give it a try — once you do, I bet it’ll become a staple in your kitchen too!
Print
Cheesy Vegetable Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Cheesy Vegetable Chowder combines a medley of fresh vegetables with a rich, cheesy broth. Perfect for a warming meal, this chowder features carrots, celery, potatoes, broccoli, and cauliflower, all simmered to tender perfection and enriched with sharp cheddar cheese for a smooth, luscious finish.
Ingredients
Vegetables and Broth
- 5 tbsp butter – divided
- 3 large carrots – chopped
- 3 stalks celery – chopped
- 1 yellow onion – diced
- 4 cloves garlic – minced
- 4 cup low-sodium chicken broth
- 3 russet potatoes – peeled and cut into 1/2-3/4 inch cubes
- 1 celery root – peeled and cut into 1/4 inch cubes
- 2 medium heads broccoli – chopped into florets
- 1 small head cauliflower – chopped into florets
Seasonings
- 1/4 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
- Pinch paprika
- Pinch cayenne pepper
Roux and Dairy
- 6 tbsp all purpose flour
- 3 cup milk – 1%, 2%, or whole
- 1/2 cup half and half
Cheese
- 2 cup medium cheddar cheese – OR sharp cheddar cheese
Instructions
- Sauté the Aromatics: In a large pot set over medium heat, melt 1 tablespoon of butter. Add the chopped carrots, celery, and diced onion, sautéing for 4 minutes until softened. Add minced garlic and cook for an additional minute to release its fragrance.
- Add Broth and Root Vegetables: Stir in the low-sodium chicken broth, cubed potatoes, celery root, dried thyme, salt, ground black pepper, paprika, and cayenne pepper. Bring the mixture to a boil, then reduce heat to medium, cover the pot, and let it simmer for 15 minutes, or until the potatoes are almost tender.
- Add Broccoli and Cauliflower: Incorporate the broccoli florets and cauliflower into the pot. Continue cooking uncovered for 5 to 7 minutes or until all the vegetables are tender but not mushy.
- Prepare the Roux: While the vegetables cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the all-purpose flour and cook for about a minute, whisking constantly to combine and remove the raw flour taste.
- Add Milk to Roux: Slowly pour in the milk in small increments while whisking vigorously, ensuring a smooth mixture without lumps. Continue whisking as the liquid heats until it reaches a gentle boil and begins to thicken.
- Finish the Cream Base: Once thickened, stir in the half and half, then remove the saucepan from heat. Pour this creamy base into the pot with the cooked vegetables and stir well to combine. Turn off the heat.
- Incorporate the Cheese: Gradually add the shredded cheddar cheese to the soup, stirring continuously until the soup is smooth and cheesy throughout.
Notes
- Try adding rotisserie chicken to make the chowder heartier and more protein-rich.
- Store leftover chowder in an airtight container in the refrigerator for up to 3-4 days.
- Freezing is possible but may alter the texture of the vegetables and dairy, resulting in a less creamy soup. Use frozen chowder within 2 months for the best quality.
- Reheat chowder slowly on the stove over low heat, stirring frequently to keep the texture smooth. Avoid boiling to prevent dairy separation.
Nutrition
- Serving Size: 1 serving
- Calories: 548 kcal
- Sugar: 12 g
- Sodium: 971 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.4 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 84 mg
