Cheese And Vegetable Chowder
A creamy, flavorful cheese and vegetable chowder packed with fresh vegetables and sharp Cheddar, perfect for cozy family meals or casual gatherings.
Ingredients
- 4 Tbsp. margarine ⓘ
- 1/4 c. finely chopped onion ⓘ
- 1 c. chopped green pepper ⓘ
- 1 c. pared sliced carrot ⓘ
- 1 c. pared diced potato ⓘ
- 1 pkg. (10 oz.) frozen peas ⓘ
- 5 Tbsp. flour ⓘ
- 2 cans (10 3/4 oz. size) condensed chicken broth (undiluted) ⓘ
- 3 c. grated sharp natural Cheddar cheese ⓘ
- 2 c. milk ⓘ
- 1/4 tsp. salt ⓘ
- dash of pepper ⓘ
- chopped parsley ⓘ
- 1/2 c. croutons (optional) ⓘ
Instructions
- In hot margarine in a 3-quart saucepan, cook vegetables, covered, stirring occasionally, 20 to 25 minutes or until tender.
- Remove from heat.
- Stir in flour; mix well.
- Cook 1 minute, stirring occasionally.
- Add chicken broth to vegetable mixture.
- Bring to boiling, stirring constantly.
- Gradually stir in cheese.
- Cook over medium heat, stirring until cheese has melted.
- Gradually add milk. Season with salt and pepper.
- Bring just to boiling, but do not boil.
- Sprinkle with chopped parsley; serve with croutons if desired.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or a pinch of smoked paprika. If you don't have margarine, butter works well too. You can substitute any seasonal vegetables you have on hand, like zucchini or corn, to enhance the chowder. To make it vegetarian, replace the chicken broth with vegetable broth. For a creamier texture, use half-and-half instead of milk.
Serving Suggestions
Serve the chowder hot, garnished with fresh chopped parsley and a sprinkle of croutons for added crunch. It pairs beautifully with a side salad or crusty bread for dipping. For a heartier meal, consider serving it alongside Chicken Frecaissee for a delightful combination. This dish is perfect for cozy gatherings or as a comforting weeknight dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of milk or broth to reach your desired consistency. Avoid microwaving, as it may alter the texture of the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Vegetable Chowder contains roughly 1352 calories, with 23g protein, 118g carbohydrates, and 88g fat. It is an excellent source of protein (46% of the Daily Value), iron (40% of the Daily Value), and vitamin C (39% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2124mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cheese in this chowder?
Yes, you can experiment with different cheeses! Gouda or Monterey Jack can add a unique flavor. Just ensure the cheese melts well to maintain the chowder's creamy texture.
How can I make this chowder gluten-free?
To make this chowder gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. Make sure to verify that your chicken broth is also gluten-free.
Can I freeze the cheese and vegetable chowder?
Yes, you can freeze the chowder, but it's best to do so without adding the cheese. Freeze in an airtight container for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat, then stir in the cheese just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).