This versatile, cheesy vegetable chowder with chopped vegetables is creamy, satisfying, and ready in under an hour.
Versatile Cheesy Vegetable Chowder
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. However you make this chowder, it is hearty, warming, and comforting!
Vegetable Chowder 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 more or fewer 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 with a knife instead of using a food chopper. Sometimes electric choppers and food processors cut the vegetables too finely, 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, as they are often prepackaged and easy to find. You can use minced garlic from a jar to help shorten prep time.
Creamy Vegetable Chowder
This chowder is creamy due to the milk and cheese it contains. I find that whole milk gives it the best flavor; however, 2% milk is also acceptable. Or use half whole milk and half 2%. This ratio provides a better flavor but reduces fat. Enjoy this Cheesy Vegetable Chowder, and consider trying Cheesy Chicken Vegetable Soup if you would like a similar recipe with chicken.Â
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Cheesy Vegetable Chowder
Ingredients
- ½ cup onion, chopped
- 1 clove garlic, minced
- 1 cup celery, sliced
- 1 cup carrots, sliced into coins
- 1 cup potatoes, cubed
- 3 ½ cups chicken stock (use vegetable stock for vegetarian soup)
- (1) 17- ounce can corn, drained
- ¼ cup butter
- ¼ cup all-purpose flour (use gluten-free flour for a gluten-free soup)
- 2 teaspoons mustard powder
- ¼ teaspoon white pepper
- â…› teaspoon paprika
- 2 cups whole milk
- 1 1/2-2 cups cheddar cheese, shredded
Instructions
- 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.
- Add the corn, stir, and remove from the heat.
- 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.
- Slowly add the cheese mixture to the vegetable mixture. Stir. Reheat if necessary, stirring constantly.