Cheesy Vegetable Chowder Recipe

Introduction

Cheesy Vegetable Chowder is a comforting and hearty soup perfect for any season. This creamy dish combines tender mixed vegetables and potatoes with rich cheese for a satisfying meal that’s easy to make at home.

Ingredients

• 2 cups mixed vegetables (such as carrots, celery, and corn)
• 2 medium potatoes, peeled and diced
• 3 cups milk
• 1 ½ cups shredded cheese (cheddar works well)

Instructions

1. Step 1: In a large pot, combine the mixed vegetables and diced potatoes with the milk. Simmer over medium heat until the vegetables and potatoes are tender, about 15-20 minutes.
2. Step 2: Stir in the shredded cheese until it is fully melted and the chowder is creamy. Serve warm.

Tips & Variations

• Use vegetable broth instead of milk for a lighter version, and add cheese just before serving.
• Try adding cooked bacon or ham for extra flavor and protein.
• For a thicker chowder, mash some of the potatoes before adding the cheese.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent sticking. You may need to add a splash of milk to loosen the chowder when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this chowder?

Yes, frozen mixed vegetables work well and can be added directly to the pot when simmering.

What type of cheese is best for this chowder?

Cheddar cheese is a great choice for its sharp flavor and melting qualities, but feel free to use your favorite melting cheese like Monterey Jack or Gouda.

Cheesy Vegetable Chowder Recipe

Print Recipe

★★★★★

4.7 from 122 reviews

A creamy and comforting Cheesy Vegetable Chowder packed with mixed vegetables, tender potatoes, and rich melted cheese, perfect for a hearty meal any day of the week.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups mixed vegetables (carrots, corn, peas, green beans)
• 2 medium potatoes, peeled and diced

Dairy

• 4 cups milk (whole or 2%)
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Prepare the Vegetables: Rinse and chop the mixed vegetables and peel and dice the potatoes into bite-sized pieces to ensure even cooking.
2. Simmer Vegetables: In a large pot, combine the mixed vegetables and diced potatoes with enough milk to cover them partially. Bring to a gentle simmer over medium heat and cook until the potatoes are tender, about 15-20 minutes, stirring occasionally to prevent sticking.
3. Add Cheese: Lower the heat to low and gradually stir in the shredded cheddar cheese until fully melted and the chowder is creamy and smooth. Avoid boiling after adding cheese to prevent curdling.
4. Final Seasoning and Serve: Taste and adjust seasoning with salt and pepper if desired. Serve hot as a comforting and filling meal.

Notes

• Use whole milk for a richer texture or 2% for a lighter option.
• Feel free to substitute cheddar with another melting cheese like Gruyere or Monterey Jack.
• Add fresh herbs like thyme or parsley for additional flavor.
• This chowder can be thickened by mashing a few potatoes or adding a bit of flour if desired.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Cheesy chowder, vegetable soup, creamy chowder, potato chowder, comfort food, vegetarian chowder