Easy Cheesy Vegetable Chowder is the ultimate comfort-in-a-bowl kind of meal—creamy, rich, and brimming with vibrant veggies that feel like a warm hug on a chilly evening. If you’ve ever found yourself torn between eating something indulgent and something wholesome, this recipe will make that decision easy. It’s hearty enough to fill you up, yet balanced with all those garden-fresh ingredients that make your body thank you later.
The combination of creamy cheese, tender vegetables, and a hint of spice will have your kitchen smelling like a cozy café in no time. Whether you’re making it for a weeknight dinner, a lazy Sunday, or meal prep, this Easy Cheesy Vegetable Chowder will quickly become one of your go-to dishes for pure comfort and satisfaction.
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What is Easy Cheesy Vegetable Chowder?
Easy Cheesy Vegetable Chowder is a creamy, flavorful soup made with a medley of vegetables like carrots, celery, potatoes, broccoli, and cauliflower—all swimming in a velvety cheddar base. Think of it as a cross between a classic vegetable soup and a rich cheese sauce that magically brings everything together. The beauty of this dish lies in its versatility: it’s vegetarian-friendly but can easily be turned into a heartier meal by adding shredded chicken or bacon bits.
What makes this chowder shine is its texture—it’s thick and creamy without feeling heavy, with every spoonful offering a perfect balance of tender veggies and cheesy goodness. Plus, it’s surprisingly simple to make, meaning you can have a restaurant-worthy soup right in your own kitchen in under an hour.
Reasons to Try Easy Cheesy Vegetable Chowder
There are plenty of reasons to whip up this Easy Cheesy Vegetable Chowder, but let’s start with the most important one—it’s comfort food done right. You get all the creamy indulgence of a cheese soup without needing fancy ingredients or hours in the kitchen. It’s perfect for busy families, picky eaters, or anyone craving something satisfying that also sneaks in a good dose of vegetables.
The mix of cheddar and half-and-half creates a silky base that coats every bite, while the potatoes add body and heartiness. It’s also a great way to clean out your fridge—toss in whatever veggies you have, and it’ll still taste amazing. And if you love soups like my Creamy Dill Pickle Soup or One-Pot Creamy Chicken Soup, this chowder will feel like their cozy, cheesy cousin.
Ingredients Needed to Make Easy Cheesy Vegetable Chowder
- 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 cubed
- 2 medium heads broccoli, chopped into florets (3-4 cups)
- 1 small head cauliflower, chopped into florets (2 cups)
- 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 shredded cheddar cheese (medium or sharp)
Instructions to Make Easy Cheesy Vegetable Chowder
Step 1: Sauté the Vegetables to Build Flavor
Let’s start this Easy Cheesy Vegetable Chowder Step by Step by building a flavorful foundation. In a large pot over medium heat, melt 1 tablespoon of butter—don’t rush this part; melted butter is the base of all good things. Once it begins to sizzle slightly, add your chopped carrots, celery, and diced onion. Sauté for about 4 minutes, stirring often, until the onions turn translucent and your kitchen smells like a cozy café.
Then, add the minced garlic and cook for one more minute, just until fragrant. This gentle cooking process releases all those delicious natural sugars in the vegetables, giving your chowder that deep, savory taste. If you’d like extra guidance on how to get the perfect vegetable texture, check out my Roasted Winter Vegetable Soup for tips on how to balance softness and bite.
Step 2: Simmer the Potatoes and Root Vegetables
Now that your aromatics are ready, it’s time to bring the heartiness. Pour in the low-sodium chicken broth, then add your cubed russet potatoes and celery root. Sprinkle in thyme, salt, pepper, paprika, and a pinch of cayenne pepper for just the right hint of warmth. Stir everything together, then bring it to a gentle boil. Once bubbling, lower the heat to medium, cover the pot, and let it simmer for about 15 minutes—just until the potatoes are nearly fork-tender.
This Step by Step phase is where the broth soaks into the veggies, making each bite flavorful and satisfying. The key here is patience; don’t rush the simmering process. It’s what gives the chowder its rich, comforting base. For more inspiration on cozy, slow-simmered soups, you might love my Easy Chicken and Rice Soup, another classic comfort dish perfect for chilly evenings.
Step 3: Add the Broccoli and Cauliflower
Once the potatoes are almost done, it’s time to brighten things up. Add in your broccoli and cauliflower florets and stir them into the pot. Cook for another 5–7 minutes, uncovered, until the veggies are tender but not mushy. This Step by Step addition keeps your chowder vibrant and gives it that gorgeous mix of textures—soft potatoes, crisp-tender broccoli, and creamy cauliflower.
You’ll notice the color in your pot transform into a beautiful blend of greens, oranges, and whites—pure comfort in the making. If you prefer more variety, you can also toss in spinach, peas, or even corn at this point. For more creative veggie swaps and seasonal additions, my Healthy Ground Lamb Vegetable Soup offers some great mix-in ideas.
Step 4: Create the Creamy Cheese Base
Here’s where the real magic happens. In a separate saucepan, melt the remaining 4 tablespoons of butter over medium heat. Once melted, whisk in the flour to form a smooth paste (also called a roux). This Step by Step process thickens your chowder and gives it that irresistible creaminess. Cook for about 1 minute, whisking constantly so it doesn’t burn.
Then, slowly pour in the milk, a little at a time, whisking continuously to keep the mixture lump-free. Once smooth, add the half-and-half and continue whisking until the sauce thickens slightly. You’ll know it’s ready when it coats the back of your spoon beautifully. This creamy base is the secret to achieving that luxurious chowder texture without being overly heavy. For more dairy-based soup techniques, my Creamy Dill Pickle Soup shares helpful tips on keeping sauces velvety and smooth.
Step 5: Combine and Melt Everything Together
Finally, it’s time to bring it all home. Pour your creamy cheese sauce into the pot of tender vegetables and gently stir everything together. Gradually add in the shredded cheddar cheese, one handful at a time, stirring after each addition so it melts evenly into the soup. This Step by Step method helps avoid clumping and gives you a smooth, luscious finish. Turn the heat off once the cheese is fully melted, and taste your chowder—add a touch more salt or pepper if needed.
The soup should be thick, rich, and delightfully cheesy, with tender vegetables in every spoonful. For an extra hearty twist, you can mix in some shredded rotisserie chicken or crispy bacon bits before serving. And if you love a good one-pot dinner like this, my One-Pot Creamy Chicken Soup is another must-try for easy weeknight comfort.
Step 6: Serve and Savor
Ladle your Easy Cheesy Vegetable Chowder into warm bowls, top with a sprinkle of extra cheddar or a dash of paprika, and enjoy immediately. Serve it with a slice of crusty bread or a side salad for balance. This final Step by Step moment is the reward for all your simmering and stirring—a creamy, dreamy chowder that feels like a hug in a bowl. It’s a dish that even picky eaters can’t resist, and it’s perfect for sharing with friends or freezing for later (though it rarely lasts that long in my house!).
What to Serve with Easy Cheesy Vegetable Chowder
This hearty soup pairs beautifully with crusty bread or garlic rolls—something perfect for dipping into that cheesy base. If you want to add a little variety, try serving it alongside a light salad or roasted vegetables. It’s also wonderful with a cozy sandwich like a grilled cheese or turkey panini. On cooler nights, I love pairing it with a slice of my Maple Dijon Roasted Carrots or even a simple green salad for balance. And if you’re going full comfort mode, make a soup night trio with my Delicious Creamy Tortellini Soup or Ultimate Potato and Sausage Chowder.
Key Tips for Making Easy Cheesy Vegetable Chowder
- Use freshly shredded cheese instead of pre-packaged—it melts more smoothly and prevents a grainy texture.
- Don’t rush the milk mixture; whisking slowly creates a silky, lump-free base.
- If you prefer a thicker chowder, mash a few potatoes directly in the pot before adding the cheese sauce.
- Want to sneak in extra veggies? Spinach or kale blend beautifully into the mix without changing the flavor.
- For a fun twist, swap half the cheddar for pepper jack for a gentle kick.
Storage and Reheating Tips for Easy Cheesy Vegetable Chowder
Store your Easy Cheesy Vegetable Chowder in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day. If freezing, note that dairy can separate a bit when thawed—so for the creamiest texture, refrigerate rather than freeze. To reheat, warm it slowly on the stove over low heat, stirring often. Avoid boiling, as that can cause the cheese to separate. If it thickens too much, stir in a splash of milk to bring back that velvety texture.
FAQs
Can I make this chowder gluten-free? Yes! Just replace the all-purpose flour with a 1:1 gluten-free flour blend.
Can I use vegetable broth instead of chicken broth? Absolutely. It’s a great option for keeping the soup vegetarian.
What cheese works best? Sharp cheddar gives the boldest flavor, but mild cheddar or even a mix of cheeses works beautifully.
Can I add meat? Definitely! Rotisserie chicken or diced ham takes it from cozy vegetarian to hearty meal.
Final Thoughts
This Easy Cheesy Vegetable Chowder proves that comfort food can be both indulgent and wholesome. It’s quick enough for busy weeknights yet cozy enough to impress guests on a cold weekend. Every spoonful is a reminder that nourishing your body doesn’t have to mean giving up flavor or warmth—it’s about finding that sweet (or in this case, savory) balance. If you love this recipe, you’ll also adore my Creamy Crockpot Chicken Noodle Soup for another soul-warming classic. So grab your spoon, get cozy, and enjoy the simple joy of a steaming bowl of chowder.
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Easy Cheesy Vegetable Chowder – Cozy Comfort in a Bowl
- 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 cheese base that is loaded with veggies, certain to warm your soul.
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 cheddar cheese – OR sharp cheddar cheese
Instructions
1. In a large pot set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery, and onion and sauté for 4 minutes. Add garlic and sauté for a minute longer.
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 allow to simmer for 15 minutes (or until the potatoes are almost tender).
3. Stir in the broccoli florets and cauliflower, and cook for 5-7 minutes longer or until veggies are tender.
4. Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat.
5. Stir in the flour and cook, whisking constantly for about a minute. Slowly pour in the milk, whisking vigorously as you add the milk little by little. Whisk until smooth. Constantly whisk as the mixture comes to a gentle boil.
6. When it begins to thicken, add the half & half, then remove from heat and pour into the soup (after the veggies are fully cooked). Stir everything together, then turn the heat off.
7. Gradually add the cheddar, stirring until the soup is nice and smooth.
Notes
Try adding rotisserie chicken for a heartier soup.
Store the Cheesy Vegetable Chowder in an airtight container in the refrigerator for up to 3-4 days. Although freezing is possible, the texture may change upon thawing.
Reheat the chowder slowly on the stove over low heat, stirring frequently to maintain a smooth texture. Avoid boiling to prevent the separation of the dairy components.
