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Cheesy Vegetable Chowder

Cozy Up with This Irresistibly Cheesy Vegetable Chowder

This Cheesy Vegetable Chowder combines the richness of cheddar with a medley of vegetables, perfect for warming up on a chilly evening.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Comfort Foods
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Butter or substitute with olive oil
  • 1 medium Yellow Onion diced
  • 2 cloves Garlic minced
  • 4 cups Low-Sodium Chicken Broth or use vegetable broth for vegetarian version
For the Vegetables
  • 2 medium Carrots diced
  • 2 stalks Celery diced
  • 2 medium Russet Potatoes cubed
  • 1 cup Celery Root cubed
  • 1 cup Broccoli fresh or frozen
  • 1 cup Cauliflower fresh or frozen
For the Seasoning
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
  • 1 teaspoon Paprika
  • 0.25 teaspoon Cayenne Pepper optional
For the Creaminess
  • 0.25 cup All-Purpose Flour or gluten-free flour
  • 2 cups Milk 1%, 2%, or whole
  • 1 cup Half and Half or more milk
  • 2 cups Medium/Sharp Cheddar Cheese shredded

Equipment

  • large pot
  • saucepan
  • whisk

Method
 

Cooking Steps
  1. In a large pot, melt 1 tablespoon of butter over medium heat. Add diced carrots, celery, and onion, sautéing for 4 minutes until softened and fragrant. Then, toss in minced garlic and sauté for another minute until golden.
  2. Pour in the low-sodium chicken broth, cubed potatoes, celery root, thyme, salt, pepper, paprika, and cayenne. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the potatoes are nearly tender.
  3. Add fresh or frozen broccoli and cauliflower. Cook for another 5-7 minutes until all the veggies are tender and vibrant.
  4. In a separate saucepan, melt the remaining butter over medium heat. Whisk in the all-purpose flour for about a minute, creating a roux. Gradually whisk in the milk until smooth and gently boiling until thickened.
  5. Remove the thickened mixture from heat and carefully mix it into the soup. Stir in shredded cheddar cheese until melted and creamy.
  6. Optional: Garnish with fresh herbs or additional cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze the chowder in an airtight container for up to 2 months. Reheat on low heat, stirring frequently.

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