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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.