Cheesy Vegetable Chowder

Cozy up with a bowl of rich and hearty Cheesy Vegetable Chowder, the ultimate comfort food brimming with vibrant veggies and indulgent flavors. This creamy chowder starts with a medley of sautéed carrots, celery, and potatoes, complemented by tender broccoli florets and sweet corn kernels for a wholesome and satisfying bite. A luscious blend of sharp cheddar and Parmesan cheese melts seamlessly into the broth, thickened to perfection with a touch of cream and flour. Seasoned with paprika, garlic, and fresh herbs, this one-pot recipe is easy to prepare in under an hour, making it an ideal choice for busy weeknights or chilly weekends. Whether you’re serving it as a main course or a starter, this cheesy vegetable soup will warm both your heart and your taste buds.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery stalks, diced
• 3 medium russet potatoes, peeled and cubed
• 2 cups broccoli florets, chopped
• 1 cup corn kernels, fresh or frozen
• 1 third cup all-purpose flour
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the butter and olive oil, and allow the butter to melt.

Step 2

Add the diced onion to the pot and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Add the diced carrots, celery, and potatoes to the pot. Stir well and cook for 4-5 minutes, letting the vegetables begin to soften.

Step 4

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes until the flour is absorbed and lightly browned.

Step 5

Gradually pour in the chicken or vegetable broth while stirring to prevent lumps. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 6

Add the chopped broccoli and corn to the pot. Simmer for about 20 minutes, or until the potatoes and broccoli are tender.

Step 7

Stir in the whole milk, heavy cream, salt, black pepper, and paprika. Allow the mixture to warm through, but do not let it boil.

Step 8

Gradually add the shredded cheddar cheese and grated Parmesan, stirring constantly until fully melted and incorporated into the chowder.

Step 9

Taste and adjust seasoning if needed. Remove from heat and let the chowder sit for 5 minutes to thicken slightly.

Step 10

Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve warm. Enjoy!

Nutrition Facts

Serving size	(3578.9g)

Amount per serving	% Daily Value*
Calories	3713.5

Total Fat 236.3g	0%
Saturated Fat 137.5g	0%
Polyunsaturated Fat 1.9g
Cholesterol 671.6mg	0%
Sodium 8483.0mg	0%
Total Carbohydrate 280.6g	0%
Dietary Fiber 30.4g	0%
Total Sugars 60.9g
Protein 129.5g	0%

Vitamin D 262.7IU	0%
Calcium 3039.0mg	0%
Iron 14.3mg	0%
Potassium 6434.7mg	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: 56.5%

Protein: 13.8%

Carbs: 29.8%