Cheese N' Vegetable Chowder
Creamy, cheesy vegetable chowder packed with fresh celery, carrots, and green onion, ideal for cozy lunches or comforting dinners, suitable for all vegetable lovers.
Ingredients
- 3 Tbsp butter ⓘ
- 1 1/2 cups chopped celery ⓘ
- 1 cup shredded carrots ⓘ
- 1/4 cup sliced green onion ⓘ
- 2 (10 3/4 oz) cans cream of potato soup ⓘ
- 1 (14 1/2 oz) can chicken broth ⓘ
- 1/2 cup water ⓘ
- few drops bottled hot pepper sauce ⓘ
- 2 cups shredded Cheddar or Colby cheese ⓘ
- 1 (13 oz) can evaporated milk ⓘ
- 3 Tbsp dry sherry
- 2 Tbsp snipped parsley ⓘ
Instructions
- In a large saucepan, melt the butter.
- Cook the chopped celery, shredded carrots, and sliced green onion in the butter until tender.
- Add the cream of potato soup, chicken broth, water, snipped parsley, and hot pepper sauce.
- Cook and stir until boiling; then reduce heat.
- Cover and simmer for 20 to 25 minutes, stirring occasionally.
- Stir in shredded cheese, evaporated milk, and sherry; heat through without boiling.
- Sprinkle with additional sliced green onion before serving.
Tips & Substitutions
For a thicker chowder, you can blend a portion of the soup before adding the cheese. Substitute the green onion with chives for a milder flavor or use vegetable broth instead of chicken broth for a vegetarian option. If you prefer a spicier kick, add more hot pepper sauce or some diced jalapeños. This chowder pairs well with a side of crusty bread.
Serving Suggestions
Serve this rich chowder in warm bowls and garnish with additional sliced green onions and parsley for a fresh touch. It pairs beautifully with crusty French bread or a simple green salad for a complete meal. For a lighter option, consider serving alongside Cream Of Carrot Soup(This Is A Winner!) for a delightful soup duo.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring frequently to prevent sticking. You can also microwave it in short intervals, stirring in between, until heated through. Avoid boiling, as it can affect the texture of the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese N' Vegetable Chowder contains roughly 1214 calories, with 66g protein, 137g carbohydrates, and 55g fat. It is an excellent source of vitamin C (230% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (151% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1683mg per serving (73% 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 fresh vegetables instead of canned soup?
Yes, you can definitely use fresh vegetables! Just sauté diced potatoes, carrots, and celery until tender. You may need to adjust the cooking time and add a bit of flour to thicken the chowder, as canned soups provide creaminess and flavor.
Is this recipe suitable for freezing?
While you can freeze the chowder, the texture may change after thawing due to the cheese and milk. If you plan to freeze it, consider omitting the cheese and adding it when you reheat the soup. Freeze in an airtight container for up to 2 months.
What can I serve with cheese n' vegetable chowder?
This chowder is perfect on its own, but you can enhance your meal by serving it with a light salad, such as Raspberry Chicken Salad, or some crunchy garlic bread. A side of pickled vegetables or a fruit chutney can also complement the flavors nicely.
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).