If you are craving a comforting bowl of warmth that bursts with flavor, your search ends here with this Easy Cheesy Vegetable Chowder Recipe. It’s a hearty, luscious blend of tender cauliflower, broccoli, potatoes, and other garden vegetables enveloped in a velvety cheesy broth. Perfect for cozy dinners or weekend gatherings, this chowder manages to be both nourishing and indulgent, proving that wholesome meals don’t have to be complicated. The creamy cheese sauce combined with aromatic herbs makes every spoonful a delightful experience that feels both familiar and exciting.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that come together to create a dish packed with color, texture, and that irresistible cheesy richness. Each vegetable adds its own unique freshness and earthiness, while the seasoning elevates those natural flavors without overpowering them.
- Cauliflower florets: Provide a creamy texture and mild flavor that soaks up the cheese beautifully.
- Broccoli florets: Add vibrant green color and a slight crunch for texture contrast.
- Diced russet potatoes: The starchy base thickens the chowder naturally, making it heartier.
- Carrots: Offer a subtle sweetness and bright orange hue that enhances the visual appeal.
- Celery: Contributes a savory base note and crunch when sautéed.
- Diced onion: Builds fragrance and depth from the very start.
- Minced garlic: Brings a punch of aroma and flavor that wakes up the veggies.
- Italian seasoning: A herbal blend that ties all the flavors together effortlessly.
- Dried thyme: Adds subtle earthiness and complexity.
- Paprika: Offers smoky warmth and gentle color enhancement.
- Chili powder: Just a hint to add depth, not heat.
- Salt and pepper: Essential for seasoning perfectly.
- Butter: Divided usage for richness in sautéing and creating the roux.
- Shredded cheddar cheese: The star ingredient for that cheesy, gooey chowder goodness.
- Whole milk: Essential for a creamy base without overpowering richness.
- Heavy whipping cream: Adds luxurious silky texture and mouthfeel.
- Vegetable broth: The flavorful liquid foundation that enhances the veggies.
- All-purpose flour: Helps create a smooth, thick cheese sauce.
How to Make Easy Cheesy Vegetable Chowder Recipe
Step 1: Sauté the Aromatics
Start by melting 1 tablespoon of butter in a large pot over medium heat. Add the diced onions, carrots, and celery, then sauté for about 5 minutes until they soften and release their sweet, aromatic flavors. This foundational step builds the base for your chowder’s rich, comforting profile.
Step 2: Add Garlic and Spices
Stir in the minced garlic and cook for just 30 seconds until you can smell its fragrance fill the kitchen. Next, add thyme, chili powder, paprika, Italian seasoning, and salt and pepper to taste. This aromatic blend layers in subtle herbal and smoky notes that make the chowder so addictive.
Step 3: Add Broth and Potatoes
Pour in the vegetable broth and toss in the diced potatoes. Bring the mixture to a boil, then cover and reduce heat to medium-low, letting it simmer for 10 to 15 minutes. The potatoes become tender, contributing a natural body and heartiness to the chowder.
Step 4: Add Cauliflower and Broccoli
Add the cauliflower and broccoli florets to the pot. Cook covered for another 5 to 7 minutes, just until the vegetables turn crisp-tender. This step ensures the veggies retain their vibrant color and slight texture, preventing the chowder from becoming mushy.
Step 5: Prepare the Cheese Sauce
In a separate saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in the flour and cook while whisking frequently until you see a golden brown roux forming, about 2 to 3 minutes. Slowly whisk in the milk to avoid lumps, then bring the mixture to a gentle boil. Reduce the heat and simmer 3 to 5 minutes until it thickens to a creamy consistency.
Step 6: Add Cream and Season
Whisk in the heavy whipping cream, then season with salt and pepper to taste. Let it cook for another 1 to 2 minutes to deepen the flavors and achieve that rich, velvety texture that’s essential in a great chowder.
Step 7: Combine Cheese Sauce with Vegetable Soup
Pour the creamy cheese sauce into the pot with the cooked vegetables, stirring gently until everything is perfectly combined. Let it heat through for a couple of minutes, allowing the flavors to meld beautifully.
Step 8: Add Cheese and Serve
Finally, sprinkle in the shredded cheddar cheese and stir continuously until fully melted, creating a silky smooth, luscious chowder. Ladle it into bowls and prepare to enjoy a bowl of pure comfort.
How to Serve Easy Cheesy Vegetable Chowder Recipe
Garnishes
To add an extra layer of flavor and a bit of crunch, try topping your chowder with crispy bacon bits, freshly chopped chives, or a sprinkle of cracked black pepper. A dollop of sour cream or a handful of toasted bread crumbs also adds wonderful texture and visual appeal.
Side Dishes
This chowder shines on its own, but pairing it with a crusty artisan bread, garlic knots, or a fresh green salad balances the richness beautifully. For something heartier, serve with baked potatoes or roasted vegetables alongside for a complete meal.
Creative Ways to Present
Serve your chowder in warm bread bowls for an impressive and cozy presentation perfect for family or guests. You can also drizzle a little olive oil or sprinkle smoked paprika on top to enhance its rustic charm. For a fun twist, serve it alongside mini grilled cheese sandwiches for dunking!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Cheesy Vegetable Chowder Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even better the next day.
Freezing
Freezing is possible but a bit tricky because dairy-based soups can sometimes separate. To freeze, cool the chowder completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat the chowder slowly over low to medium heat, stirring frequently to prevent burning and to bring back that creamy texture. Add a splash of milk if it seems too thick or dry during reheating for perfect consistency.
FAQs
Can I use other types of cheese for the chowder?
Absolutely! While cheddar is classic for this recipe, feel free to experiment with Monterey Jack, Gouda, or a sharp white cheddar for unique flavor twists. Just make sure to use cheeses that melt well.
Is this chowder suitable for vegans or dairy-free diets?
This particular Easy Cheesy Vegetable Chowder Recipe relies on dairy for its creamy, cheesy goodness. However, you can substitute plant-based milk and vegan cheese along with dairy-free butter to make a vegan-friendly version.
Can I add other vegetables to this chowder?
For sure! Corn, peas, or even diced bell peppers can add delicious variety and sweetness. Just be mindful of cooking times to keep vegetables tender-crisp rather than mushy.
How thick should the chowder be?
You want a rich and creamy texture that coats your spoon but is still slightly fluid. If it’s too thick, thin with a little milk or broth; if too thin, allow it to simmer a bit longer or add a touch more flour in the cheese sauce step.
Can I make this chowder ahead of time for a party?
This recipe is fantastic for make-ahead meals. Prepare the chowder fully, then reheat gently before serving. It actually tastes even better after resting as the flavors blend beautifully.
Final Thoughts
You really can’t go wrong with this Easy Cheesy Vegetable Chowder Recipe. It’s one of those recipes that feels like a warm hug on a chilly day, offering comfort, nutrition, and incredible flavor all in one bowl. Whether you’re cooking for family, friends, or just treating yourself, this chowder is bound to become a favorite in your recipe collection. Give it a try and enjoy the cozy deliciousness!
Print
Easy Cheesy Vegetable Chowder Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Cheesy Vegetable Chowder is a comforting and hearty soup packed with nutritious vegetables like cauliflower, broccoli, potatoes, carrots, and celery, combined with a creamy, cheesy base. Perfect for chilly days, this chowder offers a rich and flavorful meal that’s simple to prepare and serves eight generously.
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
Butter and Flour
- 5 Tbsp butter, divided
- 5 Tbsp all-purpose flour
Dairy
- 2 cups shredded cheddar cheese
- 3 cups whole milk
- 1/2 cup heavy whipping cream
Liquids
- 32 oz vegetable broth
Instructions
- Sauté the Aromatics: Melt 1 tablespoon of butter in a large pot over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and release their flavors.
- Add Garlic and Spices: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the Italian seasoning, dried thyme, paprika, chili powder, salt, and pepper. Mix well to coat the vegetables evenly with the spices.
- Add Broth and Potatoes: Pour in the vegetable broth and add the diced potatoes. Increase the heat to bring the mixture to a boil. Then reduce heat to medium-low, cover the pot, and let it simmer for 10 to 15 minutes until the potatoes are tender.
- Add Cauliflower and Broccoli: Stir in the cauliflower and broccoli florets. Continue cooking uncovered for 5 to 7 minutes until the vegetables are crisp-tender but still hold their shape.
- Prepare the Cheese Sauce: In a separate small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the flour and cook, whisking frequently, until the mixture is golden brown and bubbly, about 2 to 3 minutes. Slowly whisk in the whole milk a little at a time, ensuring no lumps form. Bring the mixture to a gentle boil, then reduce heat and simmer until thickened, approximately 3 to 5 minutes.
- Add Cream and Season: Whisk the heavy whipping cream into the thickened milk sauce. Season with salt and pepper to taste. Cook for an additional 1 to 2 minutes to enhance the flavor and texture.
- Combine Cheese Sauce with Vegetable Soup: Pour the creamy cheese sauce into the large pot with the cooked vegetables. Stir gently to combine and heat through for a couple of minutes.
- Add Cheese and Serve: Stir in the shredded cheddar cheese until melted and the chowder is smooth and creamy. Adjust seasoning if necessary. Serve hot in bowls and enjoy.
Notes
- Use fresh vegetables for the best flavor and texture.
- If you prefer a thicker chowder, mash some of the potatoes during cooking before adding the cheese sauce.
- For a spicier kick, increase the chili powder slightly or add a pinch of cayenne pepper.
- Substitute milk with a lower-fat dairy option to reduce calories if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The chowder can be gently reheated on the stovetop; add a splash of milk if it becomes too thick.
