Cheesy Vegetable Chowder
A thick and creamy Cheesy Vegetable Chowder made with potatoes, carrots, celery, broccoli, corn, and sharp cheddar cheese. This easy one-pot vegetarian soup is comforting, family-friendly, and perfect for cold nights.
Ingredients
For the chowder
- 3 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 4 cups vegetable broth
- 3 medium Yukon Gold potatoes peeled and cut into ½-inch cubes, about 1½ pounds
- 1 teaspoon dried thyme
- ½ teaspoon salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- ¼ teaspoon smoked paprika optional
- 2 cups small broccoli florets
- 1 cup corn kernels frozen, canned and drained, or fresh
- 1½ cups whole milk
- ½ cup heavy cream
- 2 cups sharp cheddar cheese freshly grated
- 2 tablespoons chopped fresh parsley or chives optional
Optional toppings
- Extra shredded cheddar cheese
- Chopped parsley or chives
- Crumbled cooked bacon
- Crushed crackers or croutons
- Hot sauce
- Freshly ground black pepper
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, dried thyme, salt, black pepper, and smoked paprika. Stir for 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables. Stir well and cook for 1 minute to remove the raw flour taste.
- Slowly pour in the vegetable broth while stirring continuously. Add the diced potatoes and bring the mixture to a gentle boil.
- Reduce the heat to a simmer. Cook for 12 to 15 minutes, partially covered, until the potatoes are nearly fork-tender.
- Add the broccoli florets and corn. Simmer for 5 to 7 minutes, until the broccoli is tender.
- Stir in the whole milk and heavy cream. Warm gently over low heat. Do not let the chowder boil after adding dairy.
- Remove the pot from the heat. Add the freshly grated cheddar a handful at a time, stirring after each addition until fully melted and smooth.
- Taste and adjust salt and pepper. For a thicker chowder, mash a few cooked potato pieces against the side of the pot.
- Serve hot with your preferred toppings, such as extra cheddar, parsley, crackers, or bacon.
Notes
- Use block cheese: Freshly grate cheddar from a block for the smoothest texture.
- Do not boil after adding cheese: Gentle heat helps prevent a grainy or separated soup.
- Consistency: Add a little warm broth or milk if the soup thickens too much after sitting.
- Vegetable swaps: Cauliflower, peas, green beans, spinach, kale, zucchini, or bell peppers all work well.
- Protein additions: Add cooked shredded chicken, ham, sausage, or bacon after the vegetables are tender.
- Gluten-free option: Use a gluten-free flour blend or thicken with a cornstarch slurry instead of flour.