Description
This Cheesy Vegetable Chowder is a creamy, comforting soup packed with nutritious vegetables like carrots, celery, broccoli, and cauliflower, enhanced with sharp cheddar cheese for rich flavor. It’s perfect for a hearty lunch or dinner, offering a wholesome meal with a smooth, cheesy broth.
Ingredients
Units
Scale
Vegetables
- 3 large carrots - chopped
- 3 stalks celery - chopped
- 1 yellow onion - diced
- 4 cloves garlic - minced
- 3 russet potatoes - peeled and cut into 1/2-3/4 inch cubes
- 1 celery root - peeled and cut into 1/4 inch cubes
- 2 medium heads broccoli - chopped into florets
- 1 small head cauliflower - chopped into florets
Liquids and Dairy
- 4 cups low-sodium chicken broth
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup half and half
Fats and Thickeners
- 5 tbsp butter - divided
- 6 tbsp all-purpose flour
Cheese
- 2 cups medium or sharp cheddar cheese
Spices
- 1/4 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
- Pinch paprika
- Pinch cayenne pepper
Instructions
- Sauté Vegetables: In a large pot set over medium heat, add 1 tablespoon of butter. Once melted, add the chopped carrots, celery, and diced onion. Sauté for approximately 4 minutes until softened. Add minced garlic and continue to sauté for an additional minute to release its aroma.
- Add Broth and Root Vegetables: Stir in the chicken broth, cubed potatoes, celery root, dried thyme, salt, black pepper, paprika, and cayenne pepper. Bring the mixture to a boil, then reduce heat to medium, cover the pot, and simmer for about 15 minutes or until the potatoes are nearly tender.
- Cook Broccoli and Cauliflower: Add the broccoli florets and chopped cauliflower to the pot. Continue cooking uncovered for another 5-7 minutes until these vegetables become tender but not mushy.
- Prepare Roux: While the vegetables cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the all-purpose flour and cook while whisking constantly for about 1 minute to eliminate the raw flour taste.
- Make Cheese Sauce: Gradually pour in the milk in small increments, whisking vigorously to keep the mixture smooth. Continue whisking as the mixture heats to a gentle boil and thickens. Stir in the half and half, then remove the sauce from heat.
- Combine and Finish Chowder: Pour the prepared cheese sauce into the pot with the cooked vegetables. Stir well to combine and turn off the heat. Slowly add the cheddar cheese, stirring until fully melted and the soup becomes creamy and smooth.
Notes
- For a heartier chowder, try adding shredded rotisserie chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing is possible but may alter the texture of the vegetables and creamy consistency; if frozen, use within 2 months.
- Reheat gently on the stove over low heat, stirring frequently and avoiding boiling to prevent dairy separation.
Nutrition
- Serving Size: 1 serving
- Calories: 548 kcal
- Sugar: 12 g
- Sodium: 971 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.4 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 84 mg
