If you’re on the hunt for a bowl of pure comfort that’s brimming with color and chock full of nourishing veggies, the Cheesy Vegetable Chowder Recipe is a dream come true. Creamy, cheesy, and loaded with garden vegetables, this chowder brings together robust flavors and a velvety texture that makes you want to go back for seconds (and maybe even thirds). No bland soup here: each spoonful is a cozy embrace, with just enough cheesy richness and a hint of spice to keep things lively. If you need a hug in a bowl for chilly evenings, family suppers, or easy meal prep, this Cheesy Vegetable Chowder Recipe delivers big-time.

Ingredients You’ll Need

You don’t need an overflowing pantry to whip up this inviting chowder: a handful of fresh vegetables, classic seasonings, and a generous amount of cheese all play their part. Don’t skip the tiniest element, because every ingredient helps shape taste, body, and color in this soul-warming Cheesy Vegetable Chowder Recipe.

Butter (5 tbsp, divided): Adds depth and richness, and is essential for sautéing veggies and making a silky roux.

Carrots (3 large, chopped): Bring a touch of sweetness and vibrant orange appeal to the mix.
Celery (3 stalks, chopped): Delivers aromatic crunch and adds a classic base flavor.

Yellow Onion (1, diced): Mild and sweet, onion rounds out the soup’s harmonious blend.
Garlic (4 cloves, minced): A must for subtle depth and aromatic flair.

Low-sodium Chicken Broth (4 cups): Gives the base a rich, savory backbone without excess salt.
Russet Potatoes (3, peeled and diced): Make the chowder ultra-hearty and help naturally thicken the broth.
Celery Root (1, peeled and diced): Adds earthiness and a slightly sweet, nutty undertone.

Broccoli (2 medium heads, florets): Brings beautiful green color and a gentle crunch.
Cauliflower (1 small head, florets): Mild, tender, and a great companion to the broccoli.
Dried Thyme (1/4 tsp): Infuses rustic, herbal flavor that complements root veggies perfectly.

Salt (1 tsp): Make sure to taste and adjust—this ties everything together.
Black Pepper (1/2 tsp): Gives a warm, peppery kick for balance.
Paprika (pinch): Adds color and ever-so-slight smokiness.

Cayenne Pepper (pinch): Optional, but a little tickle of heat wakes up the palate.
All Purpose Flour (6 tbsp): The base of our creamy roux, it makes the soup luxuriously thick.
Milk (3 cups): Feel free to use 1%, 2%, or whole—each will yield its own creaminess.

Half and Half (1/2 cup): This is where ultimate creaminess comes into play!
Cheddar Cheese (2 cups, medium or sharp): The soul of the chowder, melted in for oozy richness and flavor.

How to Make Cheesy Vegetable Chowder Recipe

Step 1: Sauté the Aromatics

Melt one tablespoon of butter in a large pot over medium heat. Add the carrots, celery, and onion and sauté for about 4 minutes—just until they start to soften and their flavors bloom together. Stir in the garlic and give it another quick minute to fill your kitchen with irresistible aroma.

Step 2: Simmer with Stock and Potatoes

Now, pour in the chicken broth and add in the russet potatoes, celery root, thyme, salt, pepper, paprika, and cayenne. Crank up the heat to bring everything to a gentle boil. Once it’s bubbling, reduce the heat to medium, cover, and let those veggies get cozy for about 15 minutes while the potatoes turn nearly tender.

Step 3: Add the Broccoli and Cauliflower

Pop in your broccoli and cauliflower florets. Let them cook for another 5 to 7 minutes, just until all the veggies are perfectly tender but still a little vibrant. This step makes sure the Cheesy Vegetable Chowder Recipe is full of varied colors and textures in every bite.

Step 4: Make a Creamy Roux

While your veggies finish up, melt the remaining four tablespoons of butter in a separate saucepan over medium heat. Stir in the flour and keep whisking for about a minute—just long enough to cook off that raw flour taste and get a smooth, silky base ready.

Step 5: Whisk in Milk and Half and Half

Pour the milk into your roux little by little, whisking enthusiastically with each addition to keep things lump-free. When the mixture is smooth and begins to simmer, pour in the half and half. Remove from heat once it thickens just a bit—you want a pourable richness here for the Cheesy Vegetable Chowder Recipe.

Step 6: Combine and Finish

Pour this creamy mixture into the soup pot (after checking all your veggies are fully cooked). Stir everything together and turn off the heat. You’ll start to see the chowder coming together!

Step 7: Melt in the Cheese

Now for the best part: Sprinkle in your cheddar, a handful at a time, stirring after each addition so it melts smoothly. Soon you’ll have a thick, velvety Cheesy Vegetable Chowder Recipe, ready to ladle into bowls and dig in!

How to Serve Cheesy Vegetable Chowder Recipe

Cheesy Vegetable Chowder Recipe - Recipe Image

Garnishes

Lay on the fresh flair! Try a sprinkle of extra shredded cheddar, a handful of chopped fresh parsley, or even some sliced green onions on top. A little swirl of cream, smoked paprika, or crunchy croutons can also make your Cheesy Vegetable Chowder Recipe feel like a restaurant treat at home.

Side Dishes

This soup loves simple company: A warm crusty bread, classic dinner rolls, or a cheesy garlic toast are perfect for dunking and soaking up every bit of that creamy broth. For a lighter pairing, a fresh green salad with vinaigrette balances the richness beautifully.

Creative Ways to Present

Hosting or feeling playful? Serve the chowder in hollowed-out bread bowls or individual ramekins for a dinner party wow-factor. Mini mugs make it adorable for appetizers. For a cozy family feel, place the entire pot in the center of the table and let everyone help themselves.

Make Ahead and Storage

Storing Leftovers

Let leftover Cheesy Vegetable Chowder Recipe cool completely before transferring to airtight containers. Refrigerated, it keeps well for up to 4 days—the flavors actually get even deeper and more delicious as they mingle overnight.

Freezing

While most vegetable soups freeze well, this chowder’s creamy texture and cheese content need a little extra care. For best results, freeze before adding the cheese and dairy; then, simply reheat and stir in the cheese and dairy right before serving for maximum smoothness. If you do freeze the finished soup, thaw overnight in the fridge and stir well after reheating—it’ll likely need a good whisk to re-emulsify.

Reheating

Warm the chowder gently on the stovetop over low heat, stirring occasionally to avoid scorching or curdling. If it thickens too much, don’t fret—a splash of milk or broth brings it right back to perfect consistency. Microwave reheating is fine for individual servings, just take care to do it in short bursts and stir well in between.

FAQs

Can I make Cheesy Vegetable Chowder Recipe vegetarian?

Absolutely! Just swap the chicken broth for your favorite vegetable broth. The result is just as hearty and flavorful—if not even brighter thanks to those robust veggies.

What’s the best cheese to use?

Medium or sharp cheddar adds the perfect balance of meltiness and tang. If you want to jazz things up, try mixing in a bit of Gruyere or even a handful of smoked gouda for a twist.

Can I use frozen vegetables instead of fresh?

Yes, frozen broccoli and cauliflower work surprisingly well—just add them straight from the freezer during the same step as the fresh veggies. The texture will be slightly softer, but the flavors remain comforting and satisfying.

How can I make the Cheesy Vegetable Chowder Recipe gluten-free?

Replace the all purpose flour with a gluten-free all-purpose blend, or try cornstarch (mixed with milk to make a slurry) as a thickener. All other ingredients are naturally gluten-free, so this swap is easy!

Is it possible to add some protein?

Certainly! Shredded cooked chicken, turkey, or even diced ham can be added for an extra hearty meal. For a vegetarian boost, toss in a can of drained and rinsed white beans toward the end of cooking.

Final Thoughts

There’s simply nothing more soul-satisfying than a bowl of homemade Cheesy Vegetable Chowder Recipe: rich, creamy, and bursting with garden goodness. Give it a try the next time you crave something utterly comforting, and don’t be surprised if it lands on your regular rotation—it’s just that good!

Cheesy Vegetable Chowder Recipe

★★★★★

5 from 28 reviews

Author: Mariam

Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and hearty Cheesy Vegetable Chowder recipe that combines a variety of vegetables in a rich and creamy cheddar base. Perfect for a cozy night in or to feed a crowd.

Instructions

Sauté Vegetables: In a large pot, melt 1 tablespoon of butter over medium heat. Sauté carrots, celery, onion for 4 minutes, then add garlic and sauté for another minute.

Cook Broth and Veggies: Add chicken broth, potatoes, celery root, thyme, salt, pepper, paprika, and cayenne. Simmer covered for 15 minutes. Add broccoli and cauliflower, cook for 5-7 minutes until tender.
Prepare Cheese Sauce: In a saucepan, melt remaining butter, stir in flour and cook for a minute. Slowly whisk in milk, bring to a gentle boil. Add half & half, then remove from heat.
Combine and Serve: Pour cheese sauce into the soup, stir to combine. Gradually add cheddar cheese, stirring until smooth. Serve hot.

Notes

This chowder can be topped with crispy bacon or croutons for added texture.
Adjust the spice levels by increasing or decreasing the cayenne pepper to suit your taste.

Prep Time: 20 minutes

Cook Time: 30 minutes
Category: Soup, Main Dish
Method: Stovetop

Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1 1/2 cups)
Calories: 420

Sugar: 8g
Sodium: 780mg
Fat: 23g

Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 0g

Carbohydrates: 36g
Fiber: 5g
Protein: 20g

Cholesterol: 70mg

Keywords: Cheesy Vegetable Chowder, Vegetable Chowder Recipe, Cheddar Cheese Soup