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Cheesy Vegetable Chowder

Cheesy Vegetable Chowder: Comfort in a Bowl for Cozy Nights

Cheesy Vegetable Chowder is a hearty and comforting dish that brings warmth and nourishment to chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder Base
  • 5 tbsp Butter divided; adds richness and flavor
  • 3 large Carrots chopped; provides sweetness and texture
  • 3 stalks Celery chopped; adds aromatic depth
  • 1 Yellow Onion diced; base flavor for the soup
  • 4 cloves Garlic minced; enhances flavor
  • 4 cups Low-Sodium Chicken Broth provides a savory base
  • 3 Russet Potatoes peeled and cubed; add heartiness
  • 1 Celery Root peeled and cubed; offers a unique flavor
  • 2 heads Broccoli chopped into florets (about 3-4 cups); adds color and nutrition
  • 1 small head Cauliflower chopped into florets (about 2 cups); contributes creaminess
For Seasoning
  • 1/4 tsp Dried Thyme adds earthy flavor
  • 1 tsp Salt enhances flavors
  • 1/2 tsp Ground Black Pepper provides a mild kick
  • a Pinch of Paprika adds mild smokiness
  • a Pinch of Cayenne Pepper for a hint of spice
For Thickening & Creaminess
  • 6 tbsp All-Purpose Flour thickens the chowder
  • 3 cups Milk for creaminess in the chowder
  • 1/2 cup Half and Half adds richness
  • 2 cups Cheddar Cheese provides the signature cheesy flavor

Equipment

  • Large pot
  • Saucepan

Method
 

Step‑by‑Step Instructions for Cheesy Vegetable Chowder
  1. In a large pot over medium heat, melt 1 tablespoon of butter. Add the chopped carrots, celery, and diced onion, sautéing for about 4 minutes until softened and fragrant. Stir in the minced garlic and sauté for an additional minute.
  2. Pour in 4 cups of low-sodium chicken broth, followed by the cubed russet potatoes and celery root. Sprinkle in the dried thyme, salt, black pepper, paprika, and cayenne pepper. Bring to a boil, then cover and let simmer for 15 minutes.
  3. Add the chopped broccoli and cauliflower florets to the pot. Continue cooking for an additional 5-7 minutes until all the vegetables are tender, stirring occasionally.
  4. In a separate saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in 6 tablespoons of flour, cooking for about 1 minute until smooth. Gradually whisk in 3 cups of milk until thickened.
  5. Stir in ½ cup of half and half into the creamy mixture. Pour this into the pot of cooked vegetables, stirring to combine. Simmer for an extra minute before turning off the heat.
  6. Gradually mix in 2 cups of shredded cheddar cheese, stirring until fully melted and the chowder is rich and creamy.

Notes

Store in an airtight container for 3-4 days. Freeze in portions; consume within 2 months.