Cheese Vegetable Chowder
Creamy and hearty, this cheese vegetable chowder combines tender vegetables with melted Cheddar, perfect for a comforting meal that delights the senses and suits all seasons.
Ingredients
Instructions
- In a Dutch oven or large saucepan, melt margarine or butter.
- Add chopped cabbage, sliced onions, diced celery, sliced carrots, and frozen sweet peas.
- Saute for 8 to 10 minutes or until crisp-tender.
- Add cream-style corn, milk, salt, pepper, and thyme leaves.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Add shredded Cheddar cheese and stir until melted.
Tips & Substitutions
For a richer flavor, consider using fresh thyme instead of dried. You can swap the Cheddar cheese for Gruyère for a different taste. If you're looking to lower calories, try using half-and-half instead of milk. Adding diced potatoes can also enhance the chowder's heartiness. This dish is a great way to use up leftover vegetables from your fridge.
Serving Suggestions
Serve the cheese vegetable chowder hot, garnished with extra shredded cheese or fresh herbs. It pairs beautifully with Pat'S Quick Dinner Rolls or crusty bread for a complete meal. Consider a simple green salad on the side to balance the richness of the chowder. This is a comforting dish perfect for chilly evenings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chowder gently on the stove over low heat, stirring occasionally. Avoid boiling to prevent the cheese from separating. You can also microwave it in a microwave-safe bowl, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Vegetable Chowder contains roughly 752 calories, with 18g protein, 53g carbohydrates, and 56g fat. It is an excellent source of vitamin C (157% of the Daily Value), iron (53% of the Daily Value), and dietary fiber (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2186mg per serving (95% 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 make this chowder ahead of time?
Yes, this chowder can be made ahead and stored in the refrigerator. Just reheat gently before serving. It may thicken as it sits, so feel free to add a splash of milk to reach your desired consistency.
Is this recipe suitable for vegetarians?
Absolutely! This chowder is vegetarian-friendly as it contains no meat. The vegetables and cheese provide a hearty and satisfying meal, making it perfect for those following vegetarian recipes.
Can I freeze the cheese vegetable chowder?
Freezing is not recommended for this chowder due to the cheese's texture change upon thawing. However, you can freeze the vegetable base without cheese and add fresh cheese when reheating for a better outcome.
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).