Can I make this chowder gluten-free?

Absolutely! Swap the all-purpose flour in the roux for your favorite gluten-free flour blend or even cornstarch. Just be cautious with thickening, as some blends work more quickly than others.

What if I don’t have heavy cream?

No problem. You can use more whole milk or half-and-half instead—the result will be slightly lighter but still wonderfully creamy. Avoid using only low-fat milk; you’ll lose that luxurious texture.

Can I use other vegetables?

Definitely! This recipe is all about flexibility. Peas, corn, leeks, zucchini, or spinach are great additions or substitutes, so feel free to clear out your crisper drawer.

Why did my cheese turn grainy?

Cheese can separate or become grainy if added to too-hot liquid or overcooked. Always add cheese off the direct heat and stir gently, letting residual warmth do the work.

Easy Cheesy Vegetable Chowder Recipe

Name: Easy Cheesy Vegetable Chowder Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 head cauliflower, cut into florets; 1 head broccoli, cut into florets; 3 russet potatoes, medium, diced; 3 carrots, peeled and diced; 3 stalks celery, diced; 1 onion, diced; 4 tsp minced garlic; 1/2 Tbsp Italian seasoning; 1/4 tsp dried thyme; 1/4 tsp paprika; 1/4 tsp chili powder; Salt and pepper, to taste; 5 Tbsp butter, divided; 2 C shredded cheddar cheese; 3 C whole milk; 1/2 C heavy whipping cream; 32 oz vegetable broth; 5 Tbsp all-purpose flour

Description

This Easy Cheesy Vegetable Chowder is a comforting, creamy soup loaded with fresh vegetables like cauliflower, broccoli, potatoes, carrots, and celery. With a blend of cheddar cheese, a touch of spice, and a rich, velvety broth, it’s hearty enough to serve as a satisfying main course for vegetarians or anyone craving a nourishing, flavorful chowder.

Ingredients

Units Scale

Vegetables

1 head cauliflower, cut into florets
1 head broccoli, cut into florets
3 russet potatoes, medium, diced
3 carrots, peeled and diced
3 stalks celery, diced
1 onion, diced

Seasonings & Spices

4 tsp minced garlic
1/2 Tbsp Italian seasoning
1/4 tsp dried thyme
1/4 tsp paprika
1/4 tsp chili powder
Salt and pepper, to taste

Dairy & Fats

5 Tbsp butter, divided
2 C shredded cheddar cheese
3 C whole milk
1/2 C heavy whipping cream

Other

32 oz vegetable broth
5 Tbsp all-purpose flour

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Instructions

Sauté the Aromatics: Melt 1 Tbsp of the butter in a large pot over medium heat. Stir in the onions, carrots, and celery, and sauté for about 5 minutes until they begin to soften, releasing their flavors.
Add Garlic and Spices: Mix in the minced garlic and sauté for about 30 seconds until fragrant. Add the thyme, chili powder, paprika, Italian seasoning, and salt and pepper to taste. Stir well to combine the seasonings with the vegetables.
Add Broth and Potatoes: Pour in the vegetable broth and add the diced potatoes. Raise the heat to bring the soup to a boil, then cover and let it simmer over medium-low heat until the potatoes are tender, about 10-15 minutes.
Add Cauliflower and Broccoli: Mix the cauliflower and broccoli florets into the pot. Cook for another 5-7 minutes, until the vegetables are crisp-tender but not mushy.
Prepare the Cheese Sauce: In a separate small saucepan, melt the remaining 4 Tbsp of butter over medium heat. Stir in the flour and cook, whisking frequently, until the mixture is golden brown. Carefully whisk in the milk a little at a time to avoid lumps. Bring to a gentle boil, then reduce the heat to medium-low and simmer until the sauce thickens, about 3-5 minutes.
Add Cream and Season: Whisk the heavy whipping cream into the thickened milk mixture, and season with salt and pepper to taste. Cook for 1-2 more minutes for a richer flavor.
Combine Cheese Sauce with Vegetable Soup: Pour the creamy sauce mixture into the pot with the vegetables and stir gently to fully incorporate. Let the soup heat through for a couple of minutes.
Add Cheese and Serve: Sprinkle in the shredded cheddar cheese, stirring well until the cheese has completely melted and the chowder is smooth and creamy. Ladle into bowls and serve hot.

Notes

For a thicker chowder, mash some of the cooked potatoes before serving.
Feel free to substitute other vegetables like corn or peas for a variation.
If you prefer a lighter version, use reduced-fat milk or omit the heavy cream.
Leftovers keep well in the fridge for up to 3 days and can be reheated gently over low heat.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 7g
Sodium: 650mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 10g
Cholesterol: 45mg