Veggie Cheddar Chowder
A hearty, cheesy vegetable chowder featuring potatoes, broccoli, cauliflower, and carrots simmered in a creamy cheddar sauce, perfect for comforting meals and family gatherings.
Ingredients
Instructions
- Combine potatoes, broccoli, cauliflower, carrots, and onion with 2 cups water in a pot. Bring to a boil, then simmer for 10 minutes. Do not drain.
- In a separate saucepan, make a white sauce by melting butter, then stirring in flour and gradually adding milk. Cook until thickened, then add shredded cheddar cheese and stir until melted.
- Add the cooked vegetables along with the water to the white sauce. Stir well to combine.
- Heat through until the chowder is hot and serve.
Tips & Substitutions
For a thicker chowder, consider adding more flour to the white sauce or reducing the amount of milk. You can substitute the Cheddar with a blend of your favorite cheeses, such as Gruyère or Monterey Jack, for a different flavor profile. If you're short on time, pre-cut frozen veggies can work well, but be mindful of cooking times to avoid overcooking. Always taste and adjust seasoning before serving.
Serving Suggestions
This Veggie Cheddar Chowder is perfect with crusty bread or a side salad such as Confetti Cole Slaw for a refreshing crunch. You can also top it with croutons or a sprinkle of fresh herbs for added texture and flavor. It makes a hearty lunch or a cozy dinner, especially on chilly days.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the chowder thickens too much during storage, you can add a splash of milk to loosen it up while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Veggie Cheddar Chowder contains roughly 2311 calories, with 32g protein, 156g carbohydrates, and 175g fat. It is an excellent source of vitamin C (105% of the Daily Value), vitamin A (94% of the Daily Value), and protein (63% of the Daily Value). Note that it is relatively high in sodium, at 1146mg per serving (50% 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 add other vegetables to this chowder?
Absolutely! Feel free to add other vegetables like zucchini, bell peppers, or peas. Just be sure to adjust cooking times accordingly, as some vegetables may cook faster than others. This recipe is versatile and can be tailored to your preference, making it a perfect base for seasonal veggies.
Is this chowder suitable for freezing?
While you can freeze this chowder, the texture may change upon thawing, particularly with the potatoes and cheese. If you plan to freeze it, consider leaving out the cheese until you reheat it. Store in an airtight container and consume within 2-3 months for the best quality.
How can I make this recipe vegan?
To make this chowder vegan, use plant-based butter, a gluten-free flour blend, and swap the milk for almond, soy, or oat milk. For the cheese, look for a vegan cheddar substitute. This will maintain the creamy texture and rich flavor while accommodating a vegan diet.
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).