Description
This Easy Cheesy Vegetable Chowder is a comforting and creamy soup loaded with a variety of vegetables and gooey cheddar cheese. Perfect for a cozy night in or as a starter for a dinner party.
Ingredients
Scale
Vegetable Chowder:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 1 small head broccoli, chopped into small florets
- ¼ cup all-purpose flour
- 2 cups vegetable broth
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- pinch of red pepper flakes (optional)
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for 4–5 minutes until the vegetables begin to soften.
- Stir in the diced potato and broccoli, then sprinkle the flour over the vegetables. Cook, stirring constantly, for 1–2 minutes to eliminate the raw flour taste.
- Gradually whisk in the vegetable broth, then add the milk. Stir to combine and bring the mixture to a gentle simmer.
- Reduce heat to low, cover, and cook for 15–20 minutes or until the vegetables are tender, stirring occasionally to prevent sticking.
- Once the vegetables are soft, stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, thyme, and red pepper flakes if using.
- Serve hot with crusty bread or crackers.
Notes
- You can substitute cauliflower or corn for the broccoli, or use a mix of whatever vegetables you have on hand.
- For a thicker chowder, mash a few potatoes with a spoon before adding the cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 45 mg
