Creamy, comforting, and packed with goodness, Cheesy Vegetable Chowder is pure joy in a bowl. Picture a medley of tender veggies swimming in a rich, cheesy broth, with every spoonful delivering a cozy hug. This chowder is hearty enough for a chilly weeknight dinner, yet impressive enough to wow your friends at a potluck. If you’ve been searching for a way to sneak more vegetables into your meals (without sacrificing any flavor), look no further—this Cheesy Vegetable Chowder will soon be your go-to comfort food!

Cheesy Vegetable Chowder Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Cheesy Vegetable Chowder is in its honest, fuss-free ingredients. Each one earns its place, bringing extra flavor, texture, or heartiness, so pay close attention to these stars as you gather your groceries!

Butter: Provides the base for sautéing vegetables and gives the chowder its signature rich flavor.
Carrots: Sweet and colorful, carrots add a lovely natural sweetness and a pop of orange.
Celery: Delivers crunch and freshness, plus it deepens the broth’s flavor.
Yellow Onion: Brings a mild, savory backbone to the chowder – don’t skip it!
Garlic: Adds aromatic depth and a bit of zing to every spoonful.
Low-sodium Chicken Broth: This is the cozy canvas for everything else to shine; less sodium means you control the salt.
Russet Potatoes: Starchy and satisfying, they give the soup more body and creaminess.
Celery Root: A clever secret ingredient—earthy, nutty, and slightly sweet, adding another layer of flavor.
Broccoli: Gorgeous green florets that soak up all that cheesy goodness.
Cauliflower: Softens beautifully in the broth and becomes almost buttery.
Dried Thyme: Infuses the chowder with a subtle, woodsy herbal note.
Salt: Essential for bringing out and balancing all the flavors.
Ground Black Pepper: Adds gentle heat and sharpness – taste and adjust as you go.
Paprika: Just a pinch for smoked warmth and color.
Cayenne Pepper: A touch of heat to round out the flavors, but it won’t overpower.
All-Purpose Flour: Thickens the chowder and gives it that perfect hearty consistency.
Milk (1%, 2%, or whole): Your choice—each one brings a slightly different creaminess.
Half and Half: The secret to an extra luscious, velvety finish.
Medium or Sharp Cheddar Cheese: Melts down for irresistibly cheesy flavor—go sharp if you love a punchy kick!

How to Make Cheesy Vegetable Chowder

Step 1: Sauté the Aromatics

Set a large pot over medium heat and melt 1 tablespoon of butter. Toss in your carrots, celery, and onion, and let them sizzle for about 4 minutes—just long enough for everything to soften and for the kitchen to smell amazing. Add the garlic and cook for another minute, stirring constantly so nothing scorches.

Step 2: Build the Flavor Base

Pour in the chicken broth, then add the potatoes, celery root, dried thyme, salt, pepper, paprika, and a pinch of cayenne. Give everything a gentle stir. Crank the heat to bring the pot to a boil, then immediately lower it to medium, cover, and let your veggie medley simmer for 15 minutes. The potatoes and celery root should become almost— but not fully—tender, just right for the next step.

Step 3: Add More Veggies

Now it’s time for the broccoli and cauliflower to join the party! Stir them into the pot, cover again, and continue simmering for another 5 to 7 minutes. Watch as the florets turn bright green and tender; your chowder is starting to look irresistibly chunky and colorful.

Step 4: Make the Creamy Cheese Base

While your soup simmers, place a medium saucepan on another burner and melt the remaining 4 tablespoons of butter. Sprinkle in the flour, then whisk like your life depends on it for about a minute. Slowly pour in the milk, whisking constantly as you add it a bit at a time—no lumps allowed! Let it gently bubble until thick, then stir in that glorious half and half. Once the mixture has thickened and is nice and creamy, take it off the heat.

Step 5: Bring It All Together

With the veggies fully cooked and your creamy base ready, pour the sauce into your soup pot and gently stir everything together. Turn off the heat and start sprinkling in the cheddar cheese a little at a time, stirring after each addition. Watch the cheese swirl, melt, and transform the chowder into a velvet-smooth, irresistible masterpiece. That’s it—Cheesy Vegetable Chowder perfection!

How to Serve Cheesy Vegetable Chowder

Garnishes

A sprinkle of extra shredded cheddar, a handful of chopped fresh parsley, or a few crunchy croutons will take your Cheesy Vegetable Chowder to the next level. For a little zip, try crumbled bacon or a dash more cayenne. Let everyone at the table personalize their bowl—they’ll love it!

Side Dishes

You simply cannot go wrong with a crusty hunk of bread for dunking. Flaky biscuits, everything bagels, or even a green salad with a citrus vinaigrette turn Cheesy Vegetable Chowder into a full feast. If you’re feeling indulgent, serve with roasted garlic bread or a simple grilled cheese for extra gooey goodness.

Creative Ways to Present

Make this Cheesy Vegetable Chowder the centerpiece by serving it in edible bread bowls—tearing off the sides as you go is half the fun! For a dinner party, ladle chowder into small cups or mason jars for charming appetizers, or layer with roasted veggies in wide bowls for a pretty presentation. Kids love it served in colorful mugs with a swirl of cheese on top!

Make Ahead and Storage

Storing Leftovers

Let the chowder cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to 4 days; the flavors actually get even richer overnight! If you notice it thickens up in the fridge, don’t worry—it’s totally normal.

Freezing

While you can freeze Cheesy Vegetable Chowder, keep in mind that dairy-based soups may separate slightly after thawing. If you do freeze it, portion the soup into freezer-safe containers, leaving a little space at the top for expansion, and use within two months. For the best results, thaw in the fridge overnight before reheating.

Reheating

Warm leftover chowder in a saucepan over medium-low heat, stirring often so the cheese melts smoothly and the veggies heat through without sticking. If the soup gets too thick, add an extra splash of milk or broth until it reaches your desired consistency. The microwave works, too—just pause to stir every minute until heated throughout.

FAQs

Can I make Cheesy Vegetable Chowder vegetarian?

Absolutely! Simply swap out the chicken broth for vegetable broth. All the flavor and cozy vibes remain, and you’ll even please your vegetarian friends.

What type of cheese works best?

Sharp cheddar adds a lovely tang and boldness, but medium cheddar gives a smooth and classic cheesy note. A blend of the two is also delicious. Always shred your cheese fresh for the best melt—pre-shredded cheese doesn’t melt quite as nicely.

Can I add protein to Cheesy Vegetable Chowder?

Yes! This soup is wonderfully flexible. Add cooked, shredded chicken, crispy bacon, or even cooked white beans for extra protein. Just stir them in right before serving to keep everything perfectly tender.

How do I prevent the cheese from clumping?

The trick is to turn off the heat before adding the cheese, then add it slowly, stirring constantly. This ensures the cheese melts smoothly and evenly throughout your Cheesy Vegetable Chowder without getting stringy or gritty.

Can I use different vegetables?

Definitely! Feel free to swap in zucchini, green beans, sweet corn, or even spinach, depending on what’s in season or what you have in the fridge. The base is so welcoming—almost any veggie tastes amazing wrapped in that creamy cheese sauce!

Final Thoughts

If you’re craving something soul-soothing and full of flavor, you truly can’t beat Cheesy Vegetable Chowder. Treat yourself to a pot soon and watch everyone at your table dive in for seconds. It’s wholesome, heartwarming, and destined to become your new favorite comfort food—so tie on that apron and get simmering!