This cheesy vegetable chowder is rich, creamy, and packed with comforting flavors. With tender potatoes, crisp corn, and plenty of melted cheddar, it’s the perfect soup for cozy nights or hearty lunches.

Print Recipe

No ratings yet

Cheesy Vegetable Chowder

Creamy vegetable soup perfect for a cold day.

Prep Time30

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: American

Keyword: soup, vegetable

Servings:

Calories: 253kcal

Equipment

1 Dutch oven

Ingredients

1/2 c onion chopped
1 clove of garlic minced
1 c celery chopped
1 c potatoes cubed
3/4 c carrots sliced
4 c chicken broth
1/4 t black pepper
1/8 t paprika
1 can corn drained
1 can green beans drained
1/4 c butter
1/4 c flour
2 c milk
1 T mustard
2 T pimiento diced
2 c cheddar cheese shredded

Instructions

Combine onion, garlic, celery, potatoes, carrots and chicken broth in Dutch oven. Bring to boil. Cover and simmer until vegetables are tender. About 15 minutes.
Add corn and green beans. Remove from heat.
In a saucepan, melt butter and add flour stirring until smooth, Cook about 1 minute and gradually add mil stirring until thick and bubbly. Stir in mustard, pimiento and shredded cheddar cheese.
Cook until cheese is melted, stirring constantly. Gradually stir cheese mixture into vegetable mixture. Cook over medium heat stirring constantly until thoroughly heated.
Serve immediately

Nutrition

Tips for Making Cheesy Vegetable Chowder:

Cut the vegetables into evenly sized pieces so they cook at the same rate and give the soup a nice, uniform texture. For even more flavor, sauté the onion, garlic, and celery in butter before adding the broth

Serving Tip:

Serve this vegetable chowder with a fresh green salad for a complete meal. It pairs especially well with fresh salad greens topped with Honey Mustard Salad Dressing or Wilted Spinach Salad.

Cheesy Vegetable Chowder with Potatoes and Corn