Easy Cheesy Vegetable Chowder Recipe

Sink into a bowl of pure comfort with this Easy Cheesy Vegetable Chowder. The ultimate recipe for busy families and veggie lovers alike, this chowder is a creamy, utterly satisfying meal loaded with a bounty of colorful vegetables, tender potatoes, and a gloriously cheesy finish. Whether you’re looking for a quick weeknight winner or a cozy meal for a rainy day, this soup comes together easily, offering both warmth and nourishment in every spoonful.

Ingredients You’ll Need

• Garlic: Essential for depth; gives a hearty, aromatic base you don’t want to skip.
• Vegetable broth: The liquid backbone—rich flavor, and keeps it vegetarian.
• Italian seasoning: Infuses the soup with herby, savory notes.
• Cauliflower: Makes the chowder extra hearty; adds texture and a touch of nutty flavor.
• Dried thyme: Delivers subtle, earthy warmth.
• Broccoli: Brings color and a slight crunch; a must for chowder goodness.
• Paprika: For gentle smokiness and a gorgeous color.
• Russet potatoes: The king of soup potatoes—creamy, starchy, all-around perfect.
• Chili powder: Adds just a hint of background heat; don’t worry, it’s mild!
• Carrots: Sweetens and brightens, plus that pop of orange.
• Butter: The flavor foundation; helps create the creamy roux that thickens the soup.
• Celery: Adds fresh, herbal undertones and crunch.
• All-purpose flour: Thickens the chowder for that unmissable creamy spoon feel.
• Onion: Builds sweet and savory richness from the start.
• Whole milk: The first secret to creaminess (avoid low-fat here if you want that lush texture).
• Cheddar cheese: The big finish—use sharp for more punch, milder if you want classic, gooey flavor.
• Heavy whipping cream: For extra fork-coating richness.
• Salt and pepper: Tailor to taste; proper seasoning is everything!

Tip: If you’re feeling adventurous or need to clean out your fridge, feel free to add other favorite veggies, like peas or corn!

Variations

• Add Protein: Stir in shredded rotisserie chicken, cubed ham, or crispy bacon for a more protein-rich chowder.
• Spice It Up: Like extra heat? Swap regular chili powder for chipotle or add minced jalapeño.
• Make it Vegan: Use non-dairy butter, plant-based cheese, and swap the milk and cream for oat milk and coconut cream.
• Change the Cheese: Try Monterey Jack, Gruyere, or a smoked cheese for a twist on the classic cheddar flavor.
• Extra Veggies: Toss in zucchini, spinach, or bell peppers—this soup loves extra color.

How to Make Easy Cheesy Vegetable Chowder

Step 1: Sauté Aromatics

In a large heavy pot, start by melting a chunk of butter over medium heat. Toss in onion, carrots, and celery. Sauté for about five minutes until just beginning to soften—you’ll start to smell that irresistible veggie sweetness.

Step 2: Build the Flavors

Add garlic and stir for roughly 30 seconds—just until fragrant. Now sprinkle in dried herbs and spices: Italian seasoning, thyme, paprika, chili powder, plus some salt and pepper. Your kitchen will smell incredible!

Step 3: Simmer the Broth and Potatoes

Pour in the vegetable broth and add diced potatoes. Bring everything to a boil, then cover, and simmer over medium-low heat until the potatoes are just tender. This is where the chowder starts to thicken up.

Step 4: Add Veggies

Add cauliflower and broccoli florets into the pot. Simmer until they’re crisp-tender—don’t overcook; a little crunch is delightful in this soup.

Step 5: Make the Roux

Meanwhile, in a separate saucepan, melt the rest of your butter. Sprinkle in the flour, whisking constantly until it reaches a golden color, about 2 minutes. Slowly whisk in the milk a bit at a time to prevent lumps. Bring to a gentle boil, then simmer just until thickened. Add the heavy cream, season with more salt and pepper to taste, and whisk until smooth.

Step 6: Bring It All Together

Stir the thickened milk mixture into your soup pot, combining everything into one luscious chowder. Sprinkle in the cheddar cheese, and stir gently until every shred melts into silky perfection.

Step 7: Serve Hot

Ladle generous bowls, garnish with extra cheese or a little parsley if you’re feeling fancy, and dive in!

How to Serve

This chowder is hearty enough to stand alone, but it’s wonderful with a few simple additions:

• Crusty Bread or Rolls: Ideal for dunking and soaking up all that creamy goodness.
• Salad: Pair with a crisp green salad tossed with a light vinaigrette for contrast.
• Toppings: Sprinkle extra cheese, fresh herbs, or cracked black pepper on each bowl just before serving.
• Soup & Sandwich: A classic grilled cheese or a grilled veggie sandwich makes a dreamy pairing.

Make Ahead and Storage

Storing Leftovers

Let chowder cool to room temperature, then store in airtight containers in the refrigerator for up to 4 days. The flavors only deepen and get more delicious!

Freezing

While dairy can separate when frozen, this chowder can be frozen if needed. Cool completely, then package in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm on the stovetop over medium-low, stirring occasionally. Add a splash of milk or broth if it’s too thick. Microwave in short intervals, stirring in between, for small servings.

Note: As with many cheesy, dairy-based soups, overcooking can cause the cheese to become grainy. Heat gently for best results.

FAQs

Final Thoughts

Give this Easy Cheesy Vegetable Chowder a spot on your regular meal rotation. It checks all the boxes: fast, family-friendly, and absolutely packed with flavor. Every bowlful is pure comfort, and the flexible ingredient list makes this recipe your own every single time. Cozy up and enjoy—once you try it, you might just crave soup night every week!

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