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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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.