Home Early Fall Cheesy Vegetable Chowder

Cheesy Vegetable Chowder

by elyn_ryn

This versatile creamy chowder with chopped vegetables is cheesy, satisfying, and ready in less than an hour.

For comfort in a bowl, try this vegetable chowder! It is a similar recipe to Cheesy Chicken Vegetable Soup. Although it has chicken stock, you can substitute vegetable stock to make this a vegetarian soup. You can also make this recipe gluten-free by substituting gluten-free flour for wheat flour. But however you make this chowder, it is hearty, warming, and comforting!

Cooks Quickly

One of the best things about this soup is that it cooks quickly. And unlike the chicken version, there is no chicken to prepare or remove from the bones. You can cook the vegetables while you make the soup base, so the soup is ready in half the time.

Vegetables

This soup has carrots, potatoes, celery, corn, and onions. Sometimes I use a little more or a little less of the vegetables, depending on what I have on hand. Be sure to change the number of vegetables (or kinds) to suit your taste, and this soup will still be delicious!

Cutting Vegetables

I recommend cutting the vegetables by hand instead of using a food chopper. Sometimes electric choppers and food processors cut the vegetables too fine, making them disappear in the soup. However, if you need a shortcut, look for precut vegetables in the fresh foods section of the grocery store. You can also substitute julienned or shredded carrots for round carrots since they are easy to find prepackaged. You can use minced garlic from a jar to help shorten prep time.

Creamy Chowder

This chowder is creamy from the milk and cheese that are in it. I find that whole milk gives it the best taste. You can use 2% milk, but it is best to use half whole milk and half 2% milk. This ratio gives you better flavor but reduces the fat. Enjoy this Cheesy Vegetable Chowder, and check out the Cheesy Chicken Vegetable Soup if you would like a similar recipe with chicken. 

Print Recipe
Cheesy Vegetable Chowder
Hearty chowder with vegetables and cheddar cheese
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine American
Keyword Soup, Soup Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Cuisine American
Keyword Soup, Soup Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Combine the onion, garlic, celery, carrots, potatoes, and stock in a large pot. Cover and bring to a boil. Simmer for 15-20 minutes or until the vegetables are tender.
  2. Add the corn, stir, and remove from the heat.
  3. Melt the butter in a skillet or saucepan. Add the flour, mustard, pepper, and paprika and whisk to mix well. Cook for one minute. Gradually add the milk and whisk to break up any lumps. Heat until bubbly and thickened. Remove from the heat and add the cheese. (If the mixture is too hot, stir it and let it cool a little before adding the cheese, so it doesn't curdle.) Stir until all the cheese melts.
  4. Slowly add the cheese mixture to the vegetable mixture. Stir. Reheat if necessary, stirring constantly. Serve immediately.
Recipe Notes

Yield

This recipe makes about (8) 1-cup servings.

Substitutions

Make this a vegetarian soup by substituting vegetable stock (or broth) for the chicken stock.

Make this a gluten-free soup by substituting gluten-free flour for all-purpose flour. I recommend using Measure for Measure or Cup4Cup gluten-free flours.

You can substitute your favorite vegetables for the ones listed. If they are canned, add them when you add the corn.

You may also like