Thick And Cheesy Vegetable Chowder

If thick, creamy, and cheesy soups are your calling, then this Thick and Cheesy Vegetable Chowder is just what you need. Bursting with an array of vibrant vegetables, this chowder is nutrient-rich and utterly satisfying, warming you from the first bite. At first glance, a veggie chowder might seem ordinary, but give it a chance, and it might just become your favorite comfort food. Packed with broccoli, cauliflower, potatoes, carrots, onion, and celery, and seasoned with a delightful blend of herbs, this chowder is a masterpiece that stands perfectly on its own.

The secret to this chowder’s rich texture lies in the roux—a thickening agent made by blending melted butter with flour until golden brown. Stirring in chicken broth, milk, or cream creates a luscious base for the chowder. In the final stages, sharp cheddar cheese is added, infusing the soup with a creamy, cheesy flavor that’s simply irresistible. This step is essential and shouldn’t be overlooked.

We weren’t always soup enthusiasts, but once we discovered how effortlessly delicious and satisfying they can be, especially on a busy evening, we were hooked. Plus, with just two pots to clean, you can easily assign cleanup to a family member and relax. That’s the dream, right? Enjoy!

Why You’ll Love This Recipe

This chowder is thick, creamy, and loaded with cheese and vegetables, making it both comforting and nutritious. It’s easy to prepare and perfect for cozy nights in, with minimal cleanup required. Plus, it’s a versatile dish that can be adapted to suit your taste.

Kitchen Equipment You’ll Need

• Large pan or skillet
• Medium saucepan
• Whisk
• Stirring spoon
• Knife and cutting board

Ingredients

• 1 (32 oz.) carton low-sodium chicken or vegetable broth
• 1 head broccoli, cut into florets
• 1/2 small head cauliflower, cut into florets
• 3 medium russet potatoes, peeled and diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 tablespoon Italian seasoning
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne or chili powder
• 5 tablespoons unsalted butter, divided
• 5 tablespoons all-purpose flour
• 2 cups sharp cheddar cheese, grated
• 3 cups whole milk
• 1/2 cup heavy cream
• Kosher salt and freshly ground pepper, to taste

Step-by-Step Instructions

1. Melt 1 tablespoon of butter in a large pan or skillet over medium-high heat and sauté the onion, carrot, and celery for 6-8 minutes until softened.
2. Add minced garlic and sauté for another minute until fragrant. Season with Italian seasoning, thyme, paprika, cayenne or chili powder, and salt and pepper.
3. Pour in the chicken or veggie broth and stir in the cubed potatoes. Bring the mixture to a boil, then reduce heat and let simmer for 15-20 minutes until the potatoes are just fork tender.
4. Add broccoli and cauliflower florets and cook for another 6-8 minutes until crisp-tender.
5. In a medium saucepan over medium heat, melt the remaining 4 tablespoons of butter and whisk in the flour. Cook the roux mixture for 2-3 minutes until golden brown, then whisk in milk.
6. Bring to a gentle boil, then reduce heat and let thicken, stirring frequently. Stir in heavy cream and season with salt and pepper, then whisk the mixture into the soup.
7. Add the cheese and stir until melted and smooth.
8. Transfer to serving bowls, serve hot, and enjoy!

Tips for Success

• Make sure to whisk the roux constantly to avoid lumps.
• Use freshly grated cheese for the best melting consistency.
• Taste and adjust seasoning as needed, especially the salt and pepper.

Additional Tips and Variations

Feel free to add other vegetables like corn or bell peppers for extra flavor and texture. For a vegetarian version, use vegetable broth and skip the chicken broth.

Nutritional Highlights (Per Serving)

Calories: Approximately 320
Protein: 12g
Carbohydrates: 28g
Fat: 18g
Fiber: 4g

Frequently Asked Questions (FAQ)

Can I freeze this chowder?
Yes, you can freeze the chowder, but be aware that the texture may change slightly due to the dairy content.

How long will it keep in the refrigerator?
Stored in an airtight container, it should keep for about 3-4 days.

Can I use a different type of cheese?
Certainly! You can try using Monterey Jack or Gruyere for a different flavor profile.

Conclusion

We hope you find this Thick and Cheesy Vegetable Chowder as delightful as we do. It’s a comforting, hearty dish perfect for any occasion. Give it a try and let us know how it turned out for you in the comments below. Enjoy!