Description

Indulge in the creamy, comforting goodness of Cheesy Vegetable Chowder! This hearty dish is packed with fresh vegetables, rich cheddar cheese, and a velvety broth that will warm you up on a chilly day. Whether served as a weeknight dinner, a cozy lunch, or a meal-prep favorite, this chowder is nutritious, delicious, and incredibly satisfying.

Ingredients

Scale

Main Ingredients:

5 tbsp butter, divided
3 large carrots, chopped
3 stalks celery, chopped
1 yellow onion, diced
4 cloves garlic, minced
4 cups low-sodium chicken broth
3 russet potatoes, peeled and cubed
1 celery root, peeled and diced
2 medium heads of broccoli, chopped into florets
1 small head of cauliflower, chopped into florets
¼ tsp dried thyme
1 tsp salt
½ tsp ground black pepper
Pinch of paprika
Pinch of cayenne pepper
6 tbsp all-purpose flour
3 cups milk (1%, 2%, or whole)
½ cup half and half
2 cups medium or sharp cheddar cheese, shredded

Optional Additions:

Protein Boost: Add cooked chicken or shrimp for extra protein.
Extra Spice: Increase cayenne pepper or add red pepper flakes for heat.
Gluten-Free: Use gluten-free flour as a thickening agent.

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Instructions

1. Prepare the Vegetables

Chop the vegetables: Dice the carrots, celery, onion, potatoes, and celery root. Cut the broccoli and cauliflower into small florets.

2. Cook the Base

In a large pot, melt 3 tbsp of butter over medium heat.
Add the carrots, celery, and onion. Sauté for 5-7 minutes until softened.
Stir in the garlic and cook for 1-2 more minutes.

3. Add the Broth and Potatoes

Pour in the chicken broth.
Add the potatoes and celery root.
Bring to a boil, then reduce the heat and simmer for 10 minutes until the potatoes are tender.

4. Add Broccoli and Cauliflower

Stir in the broccoli and cauliflower florets.
Season with thyme, salt, black pepper, paprika, and cayenne pepper.
Simmer for 10 more minutes until the vegetables are tender.

5. Make the Cheese Sauce (Roux)

In a separate saucepan, melt 2 tbsp of butter over medium heat.
Stir in the flour, whisking constantly for 2 minutes.
Gradually whisk in the milk and half and half, stirring until smooth and thickened (about 3-4 minutes).

6. Combine Everything

Slowly pour the thickened milk mixture into the vegetable pot, stirring constantly.
Let the chowder simmer gently.

7. Add the Cheese

Stir in the cheddar cheese until fully melted and the chowder is creamy.
Taste and adjust seasoning if needed.

8. Serve and Enjoy

Ladle the chowder into bowls and serve hot.
Garnish with extra shredded cheese or a sprinkle of paprika.
Enjoy with crusty bread, crackers, or a fresh salad!

Notes

Thicker Chowder? Let it simmer uncovered for a few minutes.
Dairy-Free Option: Use almond milk and dairy-free cheese.
Storage:
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 3 months (stir well when reheating).
Reheating:
- Stovetop: Warm over medium heat, stirring occasionally.
- Microwave: Heat in 30-second intervals, stirring in between.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American