This Easy Cheesy Vegetable Chowder Recipe is the ultimate cozy comfort food, brimming with vibrant vegetables, tender potatoes, and a gloriously creamy cheddar base. It’s the kind of soul-soothing soup that warms chilly evenings, brings smiles to every table, and disappears in minutes—even the pickiest eaters can’t resist it. Whether you’re a busy weeknight cook or just craving something hearty and homemade, this chowder’s simple ingredients and easy steps promise big, cheesy flavor with every spoonful.
Ingredients You’ll Need
For this Easy Cheesy Vegetable Chowder Recipe, you only need a handful of everyday staples—but each one adds something special. The veggies build robust flavor and color, while the cheese brings creaminess and richness that set this chowder apart. Here’s what you’ll need and why:
- Butter: Adds richness and the perfect base for sautéing your aromatics.
- Onion (diced): Gives a savory backbone that complements the other vegetables beautifully.
- Garlic (minced): Brings out depth and warmth throughout the finished chowder.
- Carrots (peeled and diced): Lend sweetness and brighten up every bowl.
- Celery (diced): Offers an herby note and essential classic soup flavor.
- Potatoes (Yukon Gold or russet, diced): Make the chowder hearty and give it a comforting, velvety body.
- Vegetable broth: Creates a flavorful, light base without overpowering the veggies.
- Salt: Essential for bringing all the flavors together.
- Black pepper: Delivers a pleasant kick and rounds out the spices.
- Dried thyme: Adds an aromatic, earthy finish that pairs perfectly with cheddar.
- Broccoli florets (chopped): Bring color, bite, and extra nutrition to the chowder.
- Corn kernels (fresh or frozen): Add pops of sweetness and texture—use frozen for extra convenience.
- Milk: Makes the base creamy and luscious—you can even substitute with half-and-half for more richness.
- All-purpose flour: Helps thicken the chowder to a perfect, spoon-coating consistency.
- Shredded sharp cheddar cheese: The star of the show, melting into a dreamy, golden finish.
How to Make Easy Cheesy Vegetable Chowder Recipe
Step 1: Sauté the Aromatic Vegetables
Start by melting the butter in a large pot or Dutch oven over medium heat. Toss in your diced onion, minced garlic, carrots, and celery. Stir frequently and let them soften and mingle for about 5 to 6 minutes. This step is crucial in building the signature foundation of savory flavor for your Easy Cheesy Vegetable Chowder Recipe—it’s where the magic begins!
Step 2: Simmer the Potatoes and Broth
Now, add your diced potatoes, followed by the vegetable broth, salt, black pepper, and dried thyme. Give everything a good stir and bring it to a gentle boil. Once boiling, reduce the heat and let the chowder simmer for 10 to 12 minutes, or until the potatoes are fork-tender. The simmering melds the flavors and softens the potatoes just right.
Step 3: Add the Broccoli and Corn
Drop in the chopped broccoli florets and corn kernels. Continue to simmer for another 5 to 6 minutes, allowing the new veggies to cook through but still keep a bit of their lovely bite. At this stage, the chowder already looks like a rainbow of comforting goodness.
Step 4: Thicken the Chowder
In a small bowl, whisk together the milk and flour until absolutely smooth—this prevents any lumps in the finished chowder. Slowly pour this mixture into your pot while stirring. Simmer for 3 to 4 minutes more, gently stirring as it thickens to a dreamy, creamy texture.
Step 5: Cheese Perfection
Time for the best part! Remove the pot from the heat and stir in all that glorious shredded sharp cheddar cheese until completely melted. Taste and adjust the seasonings if you’d like. The cheese will make your Easy Cheesy Vegetable Chowder Recipe irresistibly rich and smooth, just begging to be ladled into bowls.
How to Serve Easy Cheesy Vegetable Chowder Recipe
Garnishes
Take your chowder up a notch by topping each bowl with extra shredded cheddar, a sprinkle of chopped green onions, or even a little cracked black pepper. Some fresh herbs like parsley or chives add a pop of color and freshness that makes each serving look and taste restaurant-worthy.
Side Dishes
This chowder pairs beautifully with crusty bakery bread or homemade biscuits for dipping. Want to make it extra fun? Serve it in a hollowed bread bowl—kids and grownups alike will go crazy for this presentation. A simple green salad or apple slaw on the side adds brightness and crunch to your meal.
Creative Ways to Present
Dare to go bold! Serve the Easy Cheesy Vegetable Chowder Recipe in individual ramekins for dinner parties, or use the leftovers as a decadent filling inside stuffed baked potatoes. You can even spoon the chowder over roasted vegetables or use as the base for a pot pie topped with flaky pastry.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Cheesy Vegetable Chowder Recipe will thicken a bit as it sits, but that just makes it even creamier the next day. Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.
Freezing
If you plan to freeze your chowder, allow it to cool completely before ladling into freezer-safe containers, leaving some space for expansion. Note that while the flavor holds up beautifully, the texture may become slightly grainy when thawed due to the cheese and milk—but it’s still so tasty! Use within 2 months for best results.
Reheating
Gently reheat your chowder on the stovetop over low heat, stirring occasionally to prevent sticking or scorching. If it’s especially thick, just add a splash of milk or broth to loosen it up. Microwaving in short bursts and stirring in between works well for individual servings.
FAQs
Can I add other vegetables to this chowder?
Absolutely! This Easy Cheesy Vegetable Chowder Recipe is wonderfully adaptable. Try adding cauliflower, peas, spinach, or chopped bell peppers. Just be mindful of cooking times, adding tender veggies toward the end so they don’t overcook.
Can I make this soup gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free blend or even cornstarch. Just whisk with the milk as directed and keep an eye on thickness as it comes together.
What kind of cheese works best?
Sharp cheddar cheese brings the best flavor punch and melts beautifully, but you can also try a mix of cheeses—like pepper jack for spice or gouda for extra creaminess.
How can I make this even richer?
If you’re looking for an extra-indulgent chowder, substitute half-and-half or evaporated milk for the regular milk. A pat of butter stirred in just before serving also adds luxurious mouthfeel.
Can I prepare this chowder ahead of time?
You sure can! The flavor develops even more as it rests. Store in the fridge and gently reheat when ready to serve. Just remember to stir well, and add a splash of milk if it gets thicker than you like.
Final Thoughts
If you’re looking for a delicious way to get more veggies and cozy comfort into your week, you can’t go wrong with this Easy Cheesy Vegetable Chowder Recipe. It hits all the notes—easy, creamy, cheesy, and absolutely satisfying. Gather your ingredients and treat yourself to a bowl (or two) soon!
Print
Easy Cheesy Vegetable Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Cheesy Vegetable Chowder is a comforting and creamy soup filled with a medley of vegetables and cheddar cheese. Perfect for a cozy meal on a chilly day!
Ingredients
Vegetable Chowder:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cups diced potatoes (Yukon gold or russet)
- 3 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup broccoli florets, chopped
- 1 cup corn kernels (fresh or frozen)
- 2 cups milk
- 2 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
Instructions
- Saute Vegetables: In a large pot, melt butter and saute onion, garlic, carrots, and celery until softened.
- Add Potatoes and Broth: Stir in potatoes, broth, salt, pepper, and thyme. Simmer until potatoes are tender.
- Include Broccoli and Corn: Add broccoli and corn, continue simmering.
- Thicken Chowder: Whisk together milk and flour, stir into the pot, and cook until thickened.
- Melt Cheese: Remove from heat, stir in cheddar cheese until melted and creamy.
- Adjust and Serve: Taste, adjust seasoning, and serve hot, optionally topped with more cheese or green onions.
Notes
- For extra richness, use half-and-half or evaporated milk.
- This chowder pairs well with crusty bread or in a bread bowl.
- Leftovers thicken upon standing and reheat nicely on the stovetop.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
