Vegetable Cheese Chowder
A hearty and creamy vegetable cheese chowder packed with tender vegetables and melted cheeses, offering a comforting flavor profile perfect for chilly days. Its rich, savory taste makes it ideal for family dinners or casual gatherings, providing warmth and satisfaction in every bowl.
Ingredients
- 2 cups boiling water ⓘ
- 3 chicken bouillon cubes ⓘ
- 1 cup chopped potatoes ⓘ
- 1/2 cup chopped carrots ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1/4 cup butter or margarine ⓘ
- 2 cups milk ⓘ
- 1/2 cup flour ⓘ
- 1/2 cup grated Cheddar cheese ⓘ
- 1/2 cup grated Monterey Jack cheese ⓘ
- 1 tablespoon parsley ⓘ
- pepper ⓘ
Instructions
- In a large pan, combine boiling water with the chicken bouillon cubes and bring to a boil.
- Add chopped potatoes, carrots, celery, onion, green pepper, and butter to the pan.
- Reduce heat and simmer until the vegetables are tender.
- In a blender, combine milk and flour until smooth.
- Pour the milk and flour mixture into the cooked vegetables and cook for 3 minutes.
- Add the grated Cheddar and Monterey Jack cheeses, stirring until melted.
- Stir in parsley and season with pepper to taste.
- Serve hot.
Tips & Substitutions
To enhance the chowder's flavor, consider adding a pinch of garlic powder or a splash of hot sauce for a slight kick. For a creamier texture, substitute half of the milk with cream. If you're out of chicken bouillon, vegetable bouillon can be used for a vegetarian version. Fresh herbs like thyme can also elevate the dish. Serve it with crusty bread for a delightful meal.
Serving Suggestions
Serve the vegetable cheese chowder hot, garnished with extra parsley for freshness. It pairs beautifully with crusty bread or a simple green salad. For a heartier meal, consider serving it alongside grilled cheese sandwiches or a bowl of Green Noodles. This chowder is also versatile enough to be served as a starter in a multi-course meal.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring frequently to prevent sticking. If the chowder thickens too much in the fridge, add a splash of milk while reheating to restore its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Cheese Chowder contains roughly 1949 calories, with 84g protein, 209g carbohydrates, and 96g fat. It is an excellent source of vitamin C (299% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (196% of the Daily Value). Note that it is relatively high in sodium, at 1675mg 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 frozen vegetables instead of fresh?
Yes, frozen vegetables can be a convenient alternative and will work well in this chowder. Just be sure to add them during the cooking process according to their cooking times, as they may require slightly less time than fresh vegetables.
How can I make this recipe dairy-free?
To make the chowder dairy-free, substitute the milk with almond milk or coconut milk and use a dairy-free cheese alternative. You can also increase the amount of vegetables to maintain a satisfying texture without the creaminess.
What can I add for extra protein?
To boost the protein content, consider adding cooked chicken, turkey, or even canned beans such as white beans or chickpeas. These additions will complement the flavors of the chowder and make it more filling.
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).