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
Units
Scale
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
