Easy Cheddar & Vegetable Chowder Recipe

There’s something incredibly comforting about a warm bowl of chowder, especially when it’s packed with vibrant vegetables and rich cheddar cheese. Every spoonful brings back memories of cozy nights spent gathered around the dinner table, and the best part? This Cheddar & Vegetable Chowder is a breeze to whip up! Perfect for those chilly evenings or when you want to impress guests without spending hours in the kitchen.

Why You’ll Love Cheddar & Vegetable Chowder

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 2 tablespoons olive oil – for sautéing and adding flavor
• 1 medium onion, diced – a classic base for any chowder
• 2 cloves garlic, minced – because garlic makes everything better
• 2 medium carrots, diced – adds a hint of sweetness and color
• 2 celery stalks, diced – for that crunchy texture
• 1 red bell pepper, diced – brings a pop of color
• 1 medium zucchini, diced – a great way to sneak in more veggies
• 4 cups vegetable broth – the heart of your chowder
• 2 medium potatoes, peeled and cubed – they make the chowder hearty
• 1 teaspoon dried thyme – for a touch of earthy flavor
• 1 teaspoon dried oregano – complements the other herbs nicely
• Salt and pepper to taste – essential for seasoning
• 2 cups shredded cheddar cheese – the star of the show!
• 1 cup milk or cream – for creaminess
• Fresh parsley, chopped (for garnish) – adds a fresh finish

How to Make Cheddar & Vegetable Chowder

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent. This step really gets the flavors going!
2. Add the carrots, celery, red bell pepper, and zucchini to the pot. Cook for about 5 minutes until the vegetables begin to soften. The colors will be gorgeous!
3. Pour in the vegetable broth and add the cubed potatoes, thyme, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender. Your kitchen will smell amazing at this point!
4. Stir in the shredded cheddar cheese and milk or cream, cooking until the cheese is melted and the chowder is heated through. I like to use sharp cheddar for an extra kick!
5. Serve hot, garnished with fresh parsley. Enjoy every bite!

Substitutions & Additions

If you’re looking to make this chowder your own, here are some fun ideas:

• Swap the vegetable broth for chicken broth if you’re not vegetarian.
• Add corn or peas for a bit of sweetness.
• Replace the cheddar with Gruyère or a vegan cheese for a different twist.
• Throw in some cooked bacon or ham for a smoky flavor.

Tips for Success

To make sure your chowder turns out perfectly, keep these tips in mind:

• Don’t rush the sautéing process; it’s key for developing flavor.
• Be careful not to overcook the vegetables; you want them to have some bite.
• If you want to prep ahead, chop your vegetables the day before and store them in the fridge.

How to Store Cheddar & Vegetable Chowder

This chowder keeps well in the fridge for about 3-4 days. Just make sure to let it cool completely before transferring it to an airtight container. You can also freeze it for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat on the stove!

FAQs

• Can I make this chowder in advance? Absolutely! It tastes even better the next day as the flavors meld together.
• Is it possible to make this chowder vegan? Yes! Just use vegetable broth, plant-based cheese, and milk alternatives.
• What can I serve with chowder? A side of crusty bread or a fresh salad makes for a perfect pairing!

And there you have it! A delicious bowl of Cheddar & Vegetable Chowder that’s sure to warm your heart and fill your belly. For more delicious recipes, check out the easy chicken souvlaki recipe grilled to perfection or the easy air fryer salmon bowl with avocado orange salsa recipe for treats you will love!

If you enjoyed this recipe, don’t forget to follow me on Pinterest for more cozy cooking ideas!

Cheddar & Vegetable Chowder

There's something incredibly comforting about a warm bowl of chowder, especially when it’s packed with vibrant vegetables and rich cheddar cheese. Every spoonful brings back memories of cozy nights spent gathered around the dinner table, and the best part? This Cheddar & Vegetable Chowder is a breeze to whip up! Perfect for those chilly evenings or when you want to impress guests without spending hours in the kitchen.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Chowder

• 2 tbsp olive oil for sautéing and adding flavor
• 1 medium onion diced
• 2 cloves garlic minced
• 2 medium carrots diced
• 2 stalks celery diced
• 1 red bell pepper diced
• 1 medium zucchini diced
• 4 cups vegetable broth the heart of your chowder
• 2 medium potatoes peeled and cubed
• 1 tsp dried thyme for a touch of earthy flavor
• 1 tsp dried oregano complements the other herbs nicely
• Salt and pepper to taste essential for seasoning
• 2 cups shredded cheddar cheese the star of the show!
• 1 cup milk or cream for creaminess
• Fresh parsley chopped for garnish

Equipment

• Large Pot

Method

 

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent.
2. Step 2: Add the carrots, celery, red bell pepper, and zucchini to the pot. Cook for about 5 minutes until the vegetables begin to soften.
3. Step 3: Pour in the vegetable broth and add the cubed potatoes, thyme, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Step 4: Stir in the shredded cheddar cheese and milk or cream, cooking until the cheese is melted and the chowder is heated through.
5. Step 5: Serve hot, garnished with fresh parsley. Enjoy every bite!

Notes

This chowder keeps well in the fridge for about 3-4 days. Just make sure to let it cool completely before transferring it to an airtight container. You can also freeze it for up to 3 months.