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    Home » Main Dish » Cheesy Vegetable Chowder

    Cheesy Vegetable Chowder

    Published: Mar 19, 2019 · Modified: Sep 6, 2021 by Jennie · This post may contain affiliate links

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    Loaded with cheesy potatoes and vegetables this Cheesy Vegetable Chowder is going to hit the spot! It's simple to make and taste amazing, make sure you add this one to your menu plan.

    Cheesy Vegetable Chowder

    I love soup! It may be my love for fall and cold weather that really it all came from. Nothing beats soup on a cold fall day and the fireplace on. It's the perfect combination. This Cheesy Vegetable Chowder recipe was one that my husband always ate growing up. I make it just a little different but he thought it tasted just as good! luckily anything with cheese in it or on it my kids will eat up so this recipe was a winner with the entire family.

    Want more soup recipes?

    • Creamy Chicken Tortellini Soup
    • Taco Soup
    • Slow Cooker Tomato Soup
    • Cheesy Ham and Potato Soup
    • Slow Cooker Cheesy Potato Soup
    • Lasagna Soup

    Cheesy Vegetable Chowder

    How to Make Cheesy Vegetable Chowder:

    Step one: You want to start by sautéing your veggies just a little. They will look while you cook your soup but a few minutes of cooking will help everything get nice and tender. In your soup pot add butter and allow it to melt. Once melted you can add in your carrots, celery, and onions to the pot and sauté for a few minutes or until you notice that they are tender.
    Step two: Next add in your garlic and sauté for an additional 30-40 seconds. You don't want to add this to your veggies since garlic can burn quickly.

    making-cheesy-vegetable-chowder

    Step three: Peel and dice your potatoes. I like to make just a little smaller than bit size so they are easy to eat. Once they are ready you can add your potatoes to the pot then the in chicken broth, dried parsley, salt, and pepper. Bring to a boil, reduce heat, and cover. Allow simmering for 15-20 minutes until potatoes are tender. Add Broccoli and cook for an additional 5 minutes.
    Step four: Next you will want to prepare the cheese sauce. In a separate pan add remaining 4 tbsp of butter on medium heat. Add flour and whisk for 40-60 seconds then slowly add in half and half and milk until bubbly and foamy. simmering Continue to whisk until no lumps remain. Add shredded cheddar and Parmesan and whisk until melted and well combined.

    Cooking Tips:

    When working on your cheese sauce I like adding my cheese about ½ cup at a time. This way it can melt and blend and doesn't get lumpy.

    Step five: Now that your veggies are all cooked and tender and your cheese sauce is ready you can add the cheese sauce to the prepared soup. Pour cheese sauce into the soup and stir until well combined. Serve and enjoy!

    Cheesy Vegetable Chowder

    More Cheesy Recipes you will love!

    Cheesy Makes Potatoes: Creamy and cheesy! The perfect way to have potatoes, these Cheesy Mashed Potatoes will make a great side dish for any meal! 

    Cheesy Salsa Chicken and Rice: Mix and bake, that’s all you need to do to make this Cheesy Salsa Chicken and Rice. It’s a recipe you need to add to your menu plan and one the entire family is going to love. 

    Cheesy Ranch Potatoes:  These Baked Cheesy Ranch Potatoes make the best side dish for any meal. Tender potatoes mix with ranch dressing, cheddar cheese, and seasoning. Bake until cheese is melted and then serve. 

    Cheesy Vegetable Chowder

    Cheesy Vegetable Chowder

    Jennie Duncan

    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Soup
    Cuisine American
    Servings 6 servings
    Calories 549 kcal

    Ingredients
      

    • 5 ½ tablespoons Butter (divided)
    • 1 ½ cups Carrots (shredded)
    • 1 cup Celery (chopped)
    • 1 cup Onion (chopped)
    • 2 tablespoons Minced garlic
    • 3 cups Chicken broth
    • 4 cups Russet potatoes (peeled and diced)
    • 3 cups Broccoli florets (chopped)
    • ¼ teaspoon Salt
    • ⅛ teaspoon Pepper
    • ¼ teaspoon Dried parsley
    • 6 tablespoons All-purpose flour
    • 1 cup Half and half
    • 2 ½ cups Milk
    • 2 cups Cheddar cheese (shredded)
    • ½ cup Parmesan cheese (shredded)

    Instructions
     

    • Add 1 ½ tbsp of butter to a large pot on medium heat. Add carrots, celery, and onions to the pot and sauté for 4-5 minutes. Add garlic and sauté for an addition 30-40 seconds.
    • Add potatoes to the pot then the in chicken broth, dried parsley, salt, and pepper. Bring to a boil, reduce heat, and cover. Allow simmering for 15-20 minutes until potatoes are tender. Add Broccoli and cook for an additional 5 minutes.
    • In a separate pan add remaining 4 tbsp of butter on medium heat. Add flour and whisk for 40-60 seconds then slowly add in half and half and milk until bubbly and foamy. simmering Continue to whisk until no lumps remain. Add shredded cheddar and Parmesan and whisk until melted and well combined.
    • Pour cheese sauce into the soup and stir until well combined. Serve and enjoy!

    Nutrition

    Calories: 549kcalCarbohydrates: 41gProtein: 22gFat: 33gSaturated Fat: 20gCholesterol: 97mgSodium: 1103mgPotassium: 1089mgFiber: 4gSugar: 9gVitamin A: 6775IUVitamin C: 60.1mgCalcium: 600mgIron: 2.4mg
    Keyword cheesy, chowder, soup
    Tried this recipe?Let us know how it was!

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    « Grape Pecan Chicken Salad
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    Comments

    1. Alisha

      January 20, 2020 at 6:47 pm

      Am I missing something....when do I add the half and half and the milk?

      Reply
      • Jennie

        February 06, 2020 at 7:36 pm

        Hi Alisha, you add these in on step three while making the cheese sauce. I hope you enjoy the recipe!

        Reply
    2. Allie M

      October 24, 2017 at 2:18 pm

      Awesome! Thank you! Also is this something I could make in the early afternoon and just leave on the stove? (With the stove off, of course) We have some running to do this evening and I'd love to come home to it already done

      Reply
      • Jennie

        October 24, 2017 at 2:45 pm

        I love making this ahead of time. I usually let it cool and place it in the fridge pot and all then just warm it up when it's dinner time! =)

        Reply
    3. Allie M

      October 24, 2017 at 2:08 pm

      Can I leave the half n half out?

      Reply
      • Jennie

        October 24, 2017 at 2:12 pm

        Yes you can. I would add the same amount of regular milk or broth to make sure you have enough liquid.

        Reply
    4. Tara

      October 29, 2016 at 9:22 am

      This looks delicious!

      Reply

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    Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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