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A pot of thick, creamy cheddar vegetable chowder with broccoli, potatoes and carrots, with a ladle

Cheesy Vegetable Chowder

A thick, creamy chowder of potatoes, broccoli, cauliflower, carrots and celery, thickened with a butter, flour and milk sauce and finished with cheddar off the heat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 530 kcal

Ingredients
  

  • 5 tablespoons butter divided
  • 3 carrots large, chopped
  • 3 stalks celery chopped
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 4 cups chicken broth low-sodium
  • 3 russet potatoes peeled and cut into 1/2- to 3/4-inch cubes
  • 1 celery root peeled and cut into 1/4-inch cubes
  • 2 heads broccoli medium, cut into florets, about 3 to 4 cups
  • 1 head cauliflower small, cut into florets, about 2 cups
  • 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper ground
  • 1 pinch paprika
  • 1 pinch cayenne pepper
  • 6 tablespoons all-purpose flour
  • 3 cups milk 1%, 2% or whole
  • 1/2 cup half-and-half
  • 2 cups cheddar cheese medium or sharp

Instructions
 

  • Melt 1 tablespoon of the butter in a large pot over medium heat. Add the carrots, celery and onion and sauté for 4 minutes. Add the garlic and sauté for 1 minute longer.
  • Stir in the chicken broth, potatoes, celery root, thyme, salt, black pepper, paprika and cayenne. Bring to a boil, reduce the heat to medium, cover and simmer for 15 minutes, or until the potatoes are almost tender.
  • Stir in the broccoli and cauliflower. Cook for 5 to 7 minutes longer, until the vegetables are tender.
  • Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for about 1 minute.
  • Slowly add the milk a little at a time, whisking vigorously until smooth. Keep whisking as the mixture comes to a gentle boil. When it begins to thicken, add the half-and-half.
  • Remove the thickener from the heat and pour it into the soup once the vegetables are fully cooked. Stir together, then turn off the heat.
  • Gradually add the cheddar, stirring until the chowder is smooth.

Notes

Turn off the heat before adding the cheddar so it melts smooth. Refrigerate leftovers within 2 hours.

Nutrition

Serving: 1servingCalories: 530kcalCarbohydrates: 48.1gProtein: 22gFat: 29.3gSodium: 1212mgFiber: 7.2gSugar: 14g
Keyword broccoli potato cheese chowder, cheddar vegetable chowder, cheesy vegetable chowder, creamy vegetable chowder, vegetable chowder recipe