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!
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.
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!
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.
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.