Deliciously Creamy Cheddar & Vegetable Chowder Recipe

There’s something incredibly comforting about a warm bowl of chowder, especially when it’s filled with hearty vegetables and gooey cheddar cheese. I can still remember the first time I enjoyed a bowl of chowder on a chilly evening, and now, I can’t wait to share this easy and quick Cheddar & Vegetable Chowder recipe with you. It’s perfect for cozy nights, a quick weekday dinner, or even a gathering with friends!

Why You’ll Love Cheddar & Vegetable Chowder

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 2 tablespoons olive oil: This will be our base for sautéing, adding a nice flavor.
• 1 medium onion, chopped: Onions add sweetness and depth to our chowder.
• 2 cloves garlic, minced: Garlic brings that lovely aroma and flavor.
• 2 medium carrots, diced: Carrots add color and a bit of sweetness.
• 2 stalks celery, diced: Celery adds crunch and earthiness.
• 1 medium potato, peeled and diced: Potatoes make the chowder hearty.
• 1 cup corn kernels (fresh or frozen): Corn provides a sweet burst of flavor.
• 1 cup green beans, chopped: Green beans add a nice pop of color and texture.
• 4 cups vegetable broth: The base of our chowder, making it rich and flavorful.
• 1 cup milk: This adds creaminess to our chowder.
• 2 cups sharp cheddar cheese, grated: The star ingredient giving that delicious cheesy goodness!
• Salt and pepper to taste: Essential for bringing out all the flavors.
• Fresh parsley for garnish (optional): A lovely touch for presentation.

How to Make Cheddar & Vegetable Chowder

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
3. Add the diced potato, corn, and green beans to the pot. Pour in the vegetable broth and bring the mixture to a boil.
4. Reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
5. Stir in the milk and grated cheddar cheese, mixing until the cheese is melted and the chowder is creamy.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

Substitutions & Additions

If you’re looking to mix things up, here are some suggestions for substitutions or additions:

• Swap the vegetable broth for chicken broth if you’re not strictly vegetarian.
• Try adding cooked bacon bits for a smoky flavor.
• For a bit of heat, toss in some diced jalapeños or red pepper flakes.
• Use different vegetables like zucchini or bell peppers, or try out my Zucchini Slice as a side!

Tips for Success

Here are a few tips to ensure your chowder turns out perfectly:

• Don’t rush the sautéing process; it helps to build flavor.
• Make sure your vegetables are cut into uniform sizes for even cooking.
• If you want a thicker chowder, you can mash some of the potatoes once they are cooked.
• This chowder is great for meal prep; just store it in the fridge and reheat when you’re ready to eat!

How to Store Cheddar & Vegetable Chowder

To store your delicious chowder, let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for about 3-4 days. You can also freeze it for up to 3 months. Just remember to leave a little space in the container as it will expand when frozen!

FAQs

• Can I make this chowder ahead of time? Yes! It’s even better the next day as the flavors meld.
• Is this chowder gluten-free? Yes, as long as you use gluten-free vegetable broth.
• What can I serve with chowder? It pairs wonderfully with crusty bread or a simple salad.

And there you have it, a simple yet delicious Cheddar & Vegetable Chowder that you can enjoy any day of the week! For more delicious recipes, check out my Simple Minced Beef Recipe or One Pan Dumpling Bake for treats you will love!

If you enjoyed this recipe, consider following our Pinterest account for more delightful ideas!

Cheddar & Vegetable Chowder

There's something incredibly comforting about a warm bowl of chowder, especially when it's filled with hearty vegetables and gooey cheddar cheese. This easy and quick Cheddar & Vegetable Chowder recipe is perfect for cozy nights, a quick weekday dinner, or even a gathering with friends!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course: Dinner, Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Chowder

• 2 tbsp olive oil for sautéing
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 medium carrots diced
• 2 stalks celery diced
• 1 medium potato peeled and diced
• 1 cup corn kernels fresh or frozen
• 1 cup green beans chopped
• 4 cups vegetable broth for the base
• 1 cup milk for creaminess
• 2 cups sharp cheddar cheese grated
• salt and pepper to taste
• fresh parsley for garnish (optional)

Equipment

• Large Pot

Method

 

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Step 2: Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
3. Step 3: Add the diced potato, corn, and green beans to the pot. Pour in the vegetable broth and bring the mixture to a boil.
4. Step 4: Reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
5. Step 5: Stir in the milk and grated cheddar cheese, mixing until the cheese is melted and the chowder is creamy.
6. Step 6: Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

Notes

This chowder is great for meal prep; just store it in the fridge and reheat when you're ready to eat! It will keep in the refrigerator for about 3-4 days and can be frozen for up to 3 months.