If you’re in the mood for something comforting, wholesome, and absolutely delicious, this Easy Cheesy Vegetable Chowder Recipe is calling your name. Picture tender cauliflower and broccoli florets mingling with hearty potatoes, carrots, and celery, all enveloped in a velvety, cheesy broth that feels like a warm hug in a bowl. This chowder brings together the best of fresh vegetables and rich cheddar cheese to create a satisfying meal that’s perfect for lunch or dinner any day of the week.
Ingredients You’ll Need
Getting started on this Easy Cheesy Vegetable Chowder Recipe is a breeze because the ingredients are straightforward yet packed with flavor and texture. Each element plays a vital role—from the bright brightness of the carrots to the creamy cheddar cheese melt that ties everything together.
- Cauliflower florets: Adds a mild, slightly nutty flavor and tender texture that soaks up the creamy broth beautifully.
- Broccoli florets: Provides color, crunch, and a healthy boost of vitamins.
- Russet potatoes: Create a hearty, starchy base that thickens the chowder naturally and offers a satisfying bite.
- Carrots: Bring a touch of natural sweetness and vibrant orange color.
- Celery: Adds a subtle aromatic crunch that balances the creaminess.
- Onion: Builds depth in the flavor with its mellow sweetness when sautéed.
- Minced garlic: Infuses the dish with a warm, savory aroma.
- Italian seasoning: A fragrant blend that layers in herbal notes.
- Dried thyme: Offers subtle earthiness for complexity.
- Paprika: A hint of smoky warmth to brighten the flavor.
- Chili powder: Adds a gentle kick without overpowering the veggies.
- Salt and pepper: Essential for enhancing all the natural flavors.
- Butter: Used both for sautéing and making the creamy roux to thicken the chowder.
- Shredded cheddar cheese: The star of the show, lending incredible cheesiness and richness.
- Whole milk: Helps create a smooth, luscious base for the chowder.
- Heavy whipping cream: Adds extra creaminess and a velvety mouthfeel.
- Vegetable broth: Keeps the chowder flavorful and light with the perfect savory backbone.
- All-purpose flour: Used to thicken the chowder so it’s luxuriously creamy without being runny.
How to Make Easy Cheesy Vegetable Chowder Recipe
Step 1: Sauté the Base Vegetables
Start by melting 1 tablespoon of butter in a large pot over medium heat. Toss in the diced onions, carrots, and celery, and sauté them for about 5 minutes. You’ll notice the veggies start to soften and the aroma will fill your kitchen – that’s the magic of building a flavorful foundation!
Step 2: Add Garlic and Seasonings
Next, stir in the minced garlic and cook it for around 30 seconds until fragrant. Now sprinkle in the thyme, chili powder, paprika, Italian seasoning, salt, and pepper. Stir everything together so the seasonings marry perfectly with the veggies, setting the stage for a taste explosion.
Step 3: Simmer Potatoes in Broth
Pour in your vegetable broth and add the diced potatoes. Turn up the heat just enough to bring the soup to a boil, then cover and let it simmer on medium-low for 10-15 minutes. During this time, the potatoes become tender, softening just enough to soak up those rich flavors.
Step 4: Add the Cauliflower and Broccoli
Once the potatoes are ready, stir in the cauliflower and broccoli florets. Let the chowder cook for another 5 to 7 minutes. The vegetables will be perfectly crisp-tender, holding their shape but fully infused with the delicious broth.
Step 5: Prepare the Creamy Sauce
In a small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour, cooking until the mixture turns golden brown – this is your roux, the secret to a silky thickened chowder. Slowly whisk in the milk bit by bit, taking care to avoid lumps. Let it come to a gentle boil before lowering the heat to let it simmer for 3 to 5 minutes until thickened.
Step 6: Enrich with Cream
Whisk in the heavy whipping cream, seasoning with salt and pepper to taste. Cook for an additional 1 to 2 minutes. This step elevates the chowder’s creaminess, making every spoonful decadently rich and smooth.
Step 7: Combine Sauce and Vegetables
Pour the creamy sauce into your pot of vegetables, stirring gently to combine everything beautifully. Allow the chowder to warm through for a couple more minutes so flavors can blend fully.
Step 8: Melt in the Cheddar Cheese
Finally, sprinkle the shredded cheddar cheese into the pot. Stir it until completely melted, creating a luscious, cheesy chowder that’s ready to be ladled out and enjoyed with a smile.
How to Serve Easy Cheesy Vegetable Chowder Recipe
Garnishes
Fresh garnishes can elevate your chowder and add delightful fresh notes. Try sprinkling chopped green onions, crispy bacon bits, or a handful of fresh parsley to add color and an added layer of flavor that brightens the bowl beautifully.
Side Dishes
For a satisfying meal, pair this chowder with crusty bread or buttery dinner rolls. A simple green salad with a tangy vinaigrette can also balance the richness of the chowder, making your meal complete and well-rounded.
Creative Ways to Present
Serve this chowder in rustic bread bowls for a cozy, hearty presentation that’s perfect for gatherings. Or, portion it out in mason jars for a charming lunch to-go. Adding a sprinkle of extra cheese or a drizzle of olive oil right before serving can add a gourmet touch that impresses every time.
Make Ahead and Storage
Storing Leftovers
This chowder keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve its fresh flavors and creamy texture.
Freezing
You can freeze this soup, but because it contains dairy and potatoes, texture might change slightly. Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your leftover chowder slowly over low heat, stirring frequently to prevent scorching. Adding a splash of milk or broth while reheating helps restore its creamy consistency and fresh taste.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While cheddar gives a wonderful flavor and melt, feel free to experiment with Monterey Jack, Colby, or even Gruyere for a unique twist on the Easy Cheesy Vegetable Chowder Recipe.
Is this chowder vegetarian?
Yes, this recipe is completely vegetarian, using vegetable broth and no meat products, making it suitable for vegetarian diets.
Can I substitute the heavy cream?
Yes, if you want a lighter version, you can substitute heavy cream with half-and-half or additional milk, though it will be slightly less rich and creamy.
What if I don’t have all the fresh vegetables? Can frozen work?
Frozen vegetables will work just fine, especially for broccoli and cauliflower. Just adjust cooking time slightly as they tend to cook faster than fresh veggies.
How can I make this recipe gluten-free?
To make this chowder gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry in the same quantity when making the roux.
Final Thoughts
This Easy Cheesy Vegetable Chowder Recipe is a wonderful way to turn simple garden vegetables into something truly special and comforting. It’s hearty, cheesy, and perfectly balanced, making it a favorite for cooler days or anytime you want a warm, flavorful meal. I can’t wait for you to give it a try and experience that cozy comfort for yourself!
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Easy Cheesy Vegetable Chowder Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Easy Cheesy Vegetable Chowder is a comforting, creamy soup loaded with nutritious cauliflower, broccoli, potatoes, and carrots. Enhanced with aromatic herbs and spices, a rich cheddar cheese finish, and a smooth, velvety texture, this chowder is perfect for a hearty meal. Its simple stovetop preparation makes it an ideal recipe for cozy family dinners.
Ingredients
Vegetables
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 3 medium russet potatoes, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 onion, diced
- 4 tsp minced garlic
Seasonings
- 1/2 Tbsp Italian seasoning
- 1/4 tsp dried thyme
- 1/4 tsp paprika
- 1/4 tsp chili powder
- Salt and pepper, to taste
Dairy and Broth
- 5 Tbsp butter, divided
- 2 cups shredded cheddar cheese
- 3 cups whole milk
- 1/2 cup heavy whipping cream
- 32 oz vegetable broth
Thickening Agent
- 5 Tbsp all-purpose flour
Instructions
- Sauté Aromatics: Melt 1 tablespoon of butter in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until they soften and release their flavors.
- Add Garlic and Spices: Stir in minced garlic and cook for 30 seconds until fragrant. Mix in the dried thyme, chili powder, paprika, Italian seasoning, and season with salt and pepper to taste. Combine well to coat the vegetables.
- Simmer Potatoes: Pour in the vegetable broth and add the diced potatoes. Bring the soup to a boil, then cover and simmer on medium-low heat for 10 to 15 minutes until the potatoes are tender.
- Cook Broccoli and Cauliflower: Add the cauliflower and broccoli florets to the pot. Continue cooking for another 5 to 7 minutes until the vegetables are crisp-tender but not overcooked.
- Prepare Cheese Sauce: In a separate small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook frequently until the mixture turns golden brown. Gradually whisk in the whole milk to avoid lumps and bring to a gentle boil. Reduce the heat and simmer until thickened, about 3 to 5 minutes.
- Enrich Sauce: Stir in the heavy whipping cream and season with salt and pepper. Cook for an additional 1 to 2 minutes to enhance the flavors.
- Combine Chowder: Pour the creamy sauce into the pot with the vegetables, stirring gently to incorporate. Heat through for a couple of minutes to fuse the flavors.
- Add Cheese and Serve: Sprinkle shredded cheddar cheese into the soup, stirring until melted and smooth. Ladle the chowder into bowls and serve hot.
Notes
- For a thicker chowder, you can mash some of the potatoes before adding the cheese sauce.
- To make it vegetarian or vegan, substitute the cheddar cheese, butter, milk, and cream with plant-based alternatives.
- Add cooked bacon or ham for a non-vegetarian variation if desired.
- Adjust the seasoning to your taste; more chili powder can add a spicy kick.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
