When the air turns crisp and cozy sweaters make their grand return, nothing beats a warm bowl of Cheesy Vegetable Chowder. It’s that creamy, dreamy soup that hugs you from the inside out—loaded with hearty veggies and a luscious cheddar base that makes even the pickiest eaters ask for seconds.
As a Texas girl who grew up with “supper” being the biggest meal of the day, I have a soft spot for soups that feel like a full meal. This chowder is just that—wholesome, filling, and full of rich, comforting flavor. And the best part? It comes together in under an hour, making it weeknight-friendly even for us busy moms juggling a thousand things before bedtime.
Table of Contents
Why You’ll Love This Cheesy Vegetable Chowder
- It’s comfort food with a purpose—creamy, cheesy, and still packed with vegetables.
- It’s a family-approved dinner that sneaks in all those good-for-you greens.
- Perfect for meal prep or reheating on chilly evenings.
- You can customize it easily with whatever veggies you have on hand.
Honestly, it’s the kind of meal that makes your kitchen smell like love and comfort rolled into one big pot.
What Does Cheesy Vegetable Chowder Taste Like?
Think of the coziest, creamiest cheddar broccoli soup—but with an upgrade. The texture is velvety, and the mix of carrots, celery, potatoes, and tender broccoli gives every spoonful a burst of flavor and satisfaction. The cheddar melts right in, adding richness without feeling heavy. There’s just a hint of paprika and cayenne for warmth, but nothing too spicy—just right.
Ingredients You’ll Need for Cheesy Vegetable Chowder
Here’s what makes this chowder so hearty and flavorful:
- 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 (vegetable broth for a vegetarian option)
- 3 russet potatoes, peeled and cubed
- 1 celery root, peeled and cubed
- 2 medium heads broccoli, cut into florets
- 1 small head cauliflower, cut into florets
- ¼ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- Pinch paprika and cayenne pepper
- 6 tbsp all-purpose flour
- 3 cups milk (1%, 2%, or whole)
- ½ cup half-and-half
- 2 cups cheddar cheese (medium or sharp)
How to Make Cheesy Vegetable Chowder
Making this Cheesy Vegetable Chowder is a lot easier than it looks — it’s all about layering flavors, using fresh ingredients, and giving the veggies a little love along the way. Follow these step-by-step directions, and you’ll have a thick, creamy chowder that’s good enough to serve at Sunday dinner (or sneak for lunch the next day — I won’t tell!).
Step 1: Sauté the Aromatics
Start by setting a large soup pot or Dutch oven over medium heat. Add 1 tablespoon of butter — you’ll hear that lovely sizzle as it melts.
Once melted, toss in your chopped carrots, celery, and onion. These three are the heart of the soup — they create the foundation of flavor known as a “mirepoix,” a fancy French term for “things that make your kitchen smell amazing.”
Let the vegetables cook for about 4–5 minutes, stirring occasionally until they begin to soften and become fragrant.
Next, stir in your minced garlic and cook for just one more minute. Don’t rush this part — you want the garlic to bloom but not burn (burnt garlic can turn bitter and overpower the cheese flavor later).
Jessica’s tip: If you love soups that start with a flavorful veggie base, you’ll also adore my Cheddar Broccoli Potato Soup. It follows a similar technique for that deep, savory flavor we crave on cool evenings.
Step 2: Simmer the Vegetables
Now it’s time to add the body of your Cheesy Vegetable Chowder.
Pour in 4 cups of low-sodium chicken broth (or vegetable broth if you prefer a vegetarian chowder). Add the diced potatoes, celery root, thyme, salt, pepper, paprika, and cayenne.
Give everything a good stir, then bring the pot to a gentle boil. Once boiling, lower the heat to medium, cover the pot, and let it simmer for about 15 minutes.
During this time, your kitchen will smell like heaven — rich, savory, and cozy. You’ll know it’s ready when the potatoes are nearly tender but not falling apart.
Step 3: Add the Broccoli and Cauliflower
Now comes the fun part — the colorful veggies that make this chowder so wholesome!
Add your broccoli and cauliflower florets directly into the pot. They’ll cook right in that flavorful broth, soaking up all the goodness from the butter, thyme, and garlic.
Simmer uncovered for another 5–7 minutes, or until both the broccoli and cauliflower are tender but not mushy. You’re aiming for veggies that still have a little life and texture in them — soft enough to bite, but not falling apart.
Pro tip: If you prefer a thicker texture (like a chowder from your favorite café), use a potato masher to lightly crush some of the veggies in the pot. This gives the soup that rustic, creamy body without needing extra cream or flour.
Step 4: Make the Creamy Cheese Base
Now that your veggies are perfectly cooked, it’s time to make the silky, cheesy magic that ties this whole soup together.
In a separate saucepan, melt the remaining 4 tablespoons of butter over medium heat. Once melted, sprinkle in 6 tablespoons of all-purpose flour and whisk continuously for about 1 minute.
This is your roux — the classic thickening base that makes chowder creamy instead of watery. You’re cooking the flour just long enough to remove that raw taste.
Next, slowly pour in 3 cups of milk, just a little at a time, whisking constantly. The key is patience here. If you pour all the milk at once, you’ll end up with lumps (and nobody wants lumpy chowder).
Keep whisking as the mixture thickens into a smooth, creamy sauce. It should lightly coat the back of your spoon — that’s how you’ll know it’s perfect.
Then, stir in ½ cup of half-and-half for a touch of richness. Continue whisking until the mixture is warm and velvety.
Step 5: Combine Everything Together
Now that your creamy base is ready, it’s time to bring everything together into one delicious pot.
Pour the milk mixture slowly into your simmering soup, stirring constantly to blend the flavors. You’ll notice the broth immediately turning creamier and more luscious — that’s your cue that things are going right.
Reduce the heat to low and gradually stir in the shredded cheddar cheese, one handful at a time. Let each handful melt before adding the next. This prevents clumping and gives you that smooth, velvety texture that defines a great Cheesy Vegetable Chowder.
Once all the cheese has melted and the soup is perfectly creamy, give it one final stir and taste for seasoning. You can adjust the salt, pepper, or paprika to your liking.
Step 6: Serve and Savor
Ladle your Cheesy Vegetable Chowder into warm bowls and garnish with an extra sprinkle of shredded cheddar or a few roasted broccoli florets on top. If you’re feeling fancy, a few chopped chives or a dash of smoked paprika make it look beautiful for serving.
Pair it with a slice of crusty sourdough bread or a soft dinner roll for dipping — because every drop of that cheese sauce deserves to be savored.
Jessica’s note: My kids like to dip their bread in the chowder and call it “cheesy dunk soup.” Honestly, I can’t blame them.
Optional Add-Ins
If you want to make your chowder heartier, here are a few ideas:
- Add shredded rotisserie chicken for extra protein (it turns it into a full meal).
- Toss in corn kernels or peas for color and sweetness.
- Sprinkle in a little extra-sharp cheddar at the end for bold, tangy flavor.
If you love creamy soups like this, don’t miss my Crockpot Broccoli Cheese Soup — another cozy, family-favorite recipe that cooks itself while you go about your day.
Tips and Tricks for Perfect Cheesy Vegetable Chowder
- Don’t rush the roux. It’s what makes your soup silky smooth.
- Shred your own cheese for the best melt—pre-shredded often has anti-caking agents.
- Want more protein? Stir in some shredded rotisserie chicken.
- For a vegetarian version, swap chicken broth for vegetable broth.
- Avoid boiling after adding cheese, or it might separate.
One time, I added the cheese while my toddler decided to “help” by turning up the stove—let’s just say, that batch became “Cheesy Vegetable Curdle.” Lesson learned.
How to Store Cheesy Vegetable Chowder
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: You can freeze it, but the dairy may separate a little on thawing. Use within 2 months.
- Reheat: Warm slowly on low heat, stirring often. Avoid boiling.
FAQs
Can I make this chowder gluten-free?
Yes! Replace all-purpose flour with your favorite gluten-free flour blend or cornstarch slurry.
Can I use frozen vegetables?
Absolutely. Just adjust the simmering time—frozen veggies tend to soften faster.
What cheese works best?
Sharp cheddar adds a rich depth, but mild cheddar gives that classic creamy comfort. A mix of both is my favorite.
Conclusion
If you’re craving something warm, hearty, and downright comforting, this Cheesy Vegetable Chowder is it. Each spoonful feels like wrapping yourself in a cozy blanket on a cool evening. It’s family-friendly, freezer-friendly, and soul-friendly—what more could a home cook ask for?
Give it a try this week, and if you love it as much as my family does, let me know in the comments or tag me on social media. And if you’re a soup lover like me, you might also enjoy my Cheddar Broccoli Potato Soup or Crockpot Broccoli Cheese Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Cheesy Vegetable Chowder Recipe – Easy, Cozy, and Family-Approved
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Fall in love with this Cheesy Vegetable Chowder recipe—a velvety, comforting soup loaded with hearty vegetables and melty cheddar cheese.
Ingredients
- 5 tbsp butter – divided
- 3 large carrots – chopped
- 3 stalks celery – chopped
- 1 yellow onion – diced
- 4 cloves garlic – minced
- 4 cup low-sodium chicken broth
- 3 russet potatoes – peeled and cut into 1/2–¾ inch cubes
- 1 celery root – peeled and cut into ¼ inch cubes
- 2 medium heads broccoli – chopped into florets (about 3–4 cups)
- 1 small head cauliflower – chopped into florets (about 2 cups)
- 1/4 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
- Pinch paprika
- Pinch cayenne pepper
- 6 tbsp all purpose flour
- 3 cup milk – 1%, 2%, or whole
- 1/2 cup half and half
- 2 cup medium or sharp cheddar cheese – shredded
Instructions
1. In a large pot over medium heat, add 1 tablespoon of butter. Once melted, add the carrots, celery, and onion and sauté for 4 minutes. Add garlic and cook for 1 more minute.
2. Stir in the chicken broth, potatoes, celery root, thyme, salt, pepper, paprika, and cayenne. Bring to a boil, then reduce heat to medium. Cover and simmer for 15 minutes, or until the potatoes are almost tender.
3. Add the broccoli and cauliflower florets. Cook for another 5–7 minutes, or until the vegetables are tender.
4. Meanwhile, in a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat.
5. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly pour in the milk, whisking continuously until smooth. Let it come to a gentle boil while whisking.
6. Once the mixture thickens, stir in the half and half, then remove from heat. Pour this mixture into the soup pot after the vegetables are fully cooked. Stir to combine.
7. Gradually add the shredded cheddar cheese, stirring until fully melted and the soup is smooth.
8. Turn off the heat and serve hot.
Notes
Try adding rotisserie chicken for extra protein and a heartier meal. Store leftovers in an airtight container in the fridge for 3–4 days. Freezing is possible but may alter the texture. Reheat slowly over low heat to maintain creaminess. Avoid boiling once dairy is added.
