Cheesy Vegetable Chowder Recipe

Cheesy Vegetable Chowder simmers potatoes, carrots, broccoli, and corn in creamy cheddar broth for thick winter comfort. Ready in 40 minutes, it’s hearty vegetarian filling without meat.

Why This Recipe Works

• Potatoes thicken naturally without heavy roux.
• Mixed frozen veggies simplify prep year-round.
• Velveeta or cheddar melts smoothly for velvety texture.
• One-pot method builds flavor layers efficiently.
• Customizable with pantry staples.

Ingredients & Prep

• 2 tbsp butter
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cups potatoes, cubed
• 2 cups broccoli florets
• 1 cup corn kernels
• 4 cups vegetable broth
• 2 cups milk
• 2 cups shredded cheddar or 12 oz Velveeta, cubed
• ¼ cup flour
• Salt, pepper, garlic powder

Step-by-Step Instructions

1. Melt butter in large pot; sauté onion, carrots, celery 5 minutes.
2. Stir in flour; cook 1 minute. Gradually whisk in broth and milk.
3. Add potatoes; simmer 15 minutes until tender.
4. Stir in broccoli and corn; cook 5–7 minutes.
5. Add cheese gradually off heat until melted; season to taste.

Flavor Variations

Storage Tips

Refrigerate up to 4 days; reheat with milk splash. Freeze up to 2 months.

FAQs

Too thick?
Thin with broth while reheating.

Cheese grainy?
Add off heat slowly, use freshly shredded.

Veggies frozen?
No thaw needed; adjust simmer time.

Conclusion

Cheesy Vegetable Chowder delivers cozy bowl therapy versatile family favorite.

Cheesy Vegetable Chowder Recipe

Print Recipe

A cozy, hearty cheesy vegetable chowder packed with tender potatoes, carrots, corn, and broccoli in a rich, creamy cheese broth. Comforting, family-friendly, and perfect for chilly days.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups potatoes, peeled and diced
• 1 cup carrots, diced
• 1 cup broccoli florets, chopped
• 1 cup corn kernels (fresh or frozen)
• 3 cups vegetable broth
• 1 cup milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika (optional)
• Fresh parsley or chives for garnish

Instructions

• 1. Melt butter and olive oil in a large pot over medium heat.
• 2. Add onion and garlic; sauté until soft and fragrant.
• 3. Sprinkle flour over vegetables and stir for 1 minute.
• 4. Slowly add vegetable broth, stirring constantly.
• 5. Add potatoes and carrots; bring to a simmer and cook 10 minutes.
• 6. Stir in broccoli and corn; cook another 5–7 minutes until tender.
• 7. Pour in milk and heavy cream; reduce heat to low.
• 8. Stir in shredded cheddar cheese until melted and smooth.
• 9. Season with salt, pepper, and smoked paprika if using.
• 10. Garnish with parsley or chives and serve warm.

Notes

• Use sharp cheddar for the best flavor.
• Substitute half-and-half for a lighter chowder.
• Add cooked bacon or ham for a smoky twist.

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 7g
• Sodium: 620mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 55mg

Keywords: cheesy vegetable chowder, vegetable soup, creamy chowder