Warm up your fall and winter days with this creamy Cheesy Vegetable Chowder, packed with wholesome broccoli, potatoes, carrots, and cheddar cheese. Perfectly comforting and easy to make, this chowder is sure to become a family favorite.

As the crisp fall and winter days roll in, there’s nothing quite like a comforting bowl of soup to warm you from the inside out. This Cheesy Vegetable Chowder is not just creamy and delicious, but it’s also packed with wholesome veggies that your whole family will love. Despite my kids’ usual reluctance towards soup, this one has become a family favorite. It’s rich, flavorful, and pairs perfectly with a slice of crusty bread.

Why This Chowder is Special

Chowder is a hearty soup that’s typically thickened with a roux or crackers and enriched with cream or milk. It’s the kind of dish that embraces the season, offering both nourishment and comfort. This recipe begins with the basics—butter, onions, carrots, and celery—and builds into something truly delightful with the addition of potatoes, broccoli, and cheese.

What You Need:

Butter: Adds richness and a savory depth to the soup.

Onion: Provides a sweet and aromatic base.

Celery: Offers a subtle earthiness and crunch.

Garlic: Infuses the chowder with a warm, aromatic flavor.

All-Purpose Flour: Helps to thicken the soup and create a creamy texture.

Chicken Broth: Serves as the flavorful base of the soup.

Potatoes: Adds heartiness and creaminess to the chowder.

Carrot: Contributes a touch of sweetness and vibrant color.

Broccoli Florets: Adds a fresh, slightly bitter contrast to the creamy base.

Cream: Enriches the chowder with a smooth, velvety texture.

Shredded Cheddar Cheese: Melts into the soup, providing a rich, cheesy flavor.

Sea Salt: Enhances all the flavors.

Black Pepper: Adds a hint of spice.

Dried Thyme: Infuses the chowder with a subtle herbal note.

How to Make Cheesy Vegetable Chowder

Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Add Garlic and Flour: Stir in the minced garlic and cook for another minute. Sprinkle the flour over the vegetable mixture and stir to combine, creating a roux.

Incorporate the Broth: Gradually pour in the chicken broth, stirring continuously to avoid lumps. Add the chopped potatoes, sea salt, black pepper, and dried thyme. Bring the mixture to a boil over high heat.

Simmer: Reduce the heat to medium and simmer, covered, until the potatoes are almost tender, about 10 minutes.

Add Broccoli and Cream: Stir in the broccoli florets and cream. Cook uncovered until the broccoli is tender and the soup has thickened slightly, about 5 minutes.

Finish with Cheese: Add the shredded cheddar cheese and stir until melted and well combined.

Storing Vegetable Chowder

Refrigeration: Store any leftover chowder in an airtight container in the refrigerator for up to 4 days.

Freezing: This chowder can be frozen, though the texture may change slightly. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.

Reheating: Reheat the chowder gently over low heat, stirring occasionally. You may need to add a splash of milk or broth if it’s too thick after reheating.

This Cheesy Vegetable Chowder is a warm, comforting dish that brings joy to the table and smiles to your family’s faces. I hope it becomes a beloved addition to your fall and winter meals!

I hope you enjoy this Cheesy Vegetable Chowder as much as my family does! If you loved this recipe, please consider leaving a ★★★★★ review—your feedback means the world to me. For more delicious recipes and cozy cooking tips, follow me on Facebook and Instagram.

More Soups to Try:

• Ultimate Creamy Loaded Baked Potato Soup
• Better than Olive Garden Chicken Gnocchi Soup
• Delicious Slow Cooker Oxtail Soup Recipe with Cannellini Beans and Potatoes