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
Scale
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
