Cheddar Cheese Vegetable Chowder

Indulge in the ultimate comfort food with this creamy Cheddar Cheese Vegetable Chowder, a rich and hearty soup bursting with vibrant flavors and wholesome ingredients. Perfect for cozy weeknight dinners or rainy days, this chowder features tender potatoes, sweet corn, and carrots, all simmered to perfection in a velvety broth infused with sharp cheddar cheese and a splash of heavy cream. The addition of sautéed aromatics like garlic, onion, and celery enhances every spoonful with a deliciously savory depth. Ready in under an hour, this one-pot recipe is both family-friendly and versatile, with the option to use chicken or vegetable broth to suit your dietary needs. Garnish with fresh parsley for a pop of color, and serve it alongside crusty bread for a comforting meal that will have everyone coming back for seconds!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 tablespoons butter
• 1 medium yellow onion, diced
• 2 large carrots, peeled and diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 0.25 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 3 medium potatoes, peeled and diced
• 1 cup frozen corn kernels
• 0.5 cup frozen peas
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 2

Add the minced garlic and cook for an additional minute until fragrant.

Step 3

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 4

Gradually pour in the chicken or vegetable broth while stirring constantly to avoid lumps.

Step 5

Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.

Step 6

Stir in the corn and peas, and let simmer for another 5 minutes.

Step 7

Reduce the heat to low and slowly stir in the heavy cream, followed by the shredded cheddar cheese. Stir until the cheese is completely melted and the chowder is smooth and creamy.

Step 8

Season with salt and black pepper to taste.

Step 9

Remove the pot from heat and let the chowder rest for a couple of minutes before serving.

Step 10

Ladle the chowder into bowls, garnish with chopped parsley if desired, and enjoy!

Nutrition Facts

Serving size	(2820.8g)

Amount per serving	% Daily Value*
Calories	3021.4

Total Fat 192.7g	0%
Saturated Fat 116.3g	0%
Polyunsaturated Fat 1.1g
Cholesterol 578.7mg	0%
Sodium 7802.3mg	0%
Total Carbohydrate 231.0g	0%
Dietary Fiber 28.2g	0%
Total Sugars 38.9g
Protein 89.2g	0%

Vitamin D 54.7IU	0%
Calcium 1920.3mg	0%
Iron 11.3mg	0%
Potassium 4921.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 11.8%

Carbs: 30.6%