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Cheesy Vegetable Chowder

Cheesy Vegetable Chowder

Jennie Duncan

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


  • 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
  • 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)


  • 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!


Calories: 549kcalCarbohydrates: 41gProtein: 22gFat: 33gSaturated Fat: 20gCholesterol: 97mgSodium: 1103mgPotassium: 1089mgFiber: 4gSugar: 9gVitamin A: 6775IUVitamin C: 60.1mgCalcium: 600mgIron: 2.4mg
Keyword cheesy, chowder, soup
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