Oh, you know those days when you just crave something warm, creamy, and utterly comforting? That’s exactly when I turn to my Cheesy Vegetable Chowder. It’s like a big hug in a bowl, seriously! This isn’t just any soup; it’s packed with all sorts of yummy veggies and that gooey, satisfying cheese that just makes everything better. I remember making this ages ago when I was trying to use up a bunch of odds and ends from the fridge, and it turned out to be this incredible, hearty chowder that my family absolutely devoured. It’s become a staple whenever we need a little pick-me-up, perfect for chilly evenings or when you just need some good old-fashioned comfort food.
Why You’ll Love This Cheesy Vegetable Chowder
You’re going to totally fall in love with this chowder for so many reasons! Here’s the scoop:
- Super Easy to Make: Seriously, from start to finish, we’re talking less than an hour, and most of that is just letting things simmer. Perfect for busy weeknights!
- Packed with Flavor: It’s creamy, it’s cheesy, and all those veggies give it such a lovely depth of flavor. It’s just pure comfort in a bowl.
- So Versatile: Don’t like peas? Swap them out! Want to add some leftover chicken? Go for it! It’s a forgiving recipe that tastes great no matter how you tweak it.
- The Ultimate Comfort Food: If you need something hearty and satisfying that feels like a warm hug, this chowder is it. It’ll chase away any chills!
Gather Your Ingredients for Cheesy Vegetable Chowder
Okay, let’s get down to business! To make this amazing Cheesy Vegetable Chowder, you’ll need a few simple things. First up, grab about a tablespoon of olive oil to get things started. Then, you’ll want one cup of onion that’s been chopped up, and a couple of garlic cloves that you’ve minced nice and fine. For the veggies, we’re using about two cups of mixed ones – think carrots, peas, corn, and potatoes, all chopped up. You’ll also need four cups of vegetable broth and one cup of milk. And of course, the stars of the creamy show: half a cup of shredded cheddar cheese and a quarter cup of shredded Monterey Jack. Don’t forget a pinch of salt and pepper to make everything pop!
Step-by-Step Guide to Making Cheesy Vegetable Chowder
Alright, let’s get this deliciousness bubbling! Making this Cheesy Vegetable Chowder is honestly a breeze, and it all starts with building up those amazing flavors right from the get-go.
Sautéing Aromatics for Your Cheesy Vegetable Chowder
First things first, grab a nice big pot or Dutch oven and put it over medium heat. Add that tablespoon of olive oil – it’s the base for everything! Once it’s warm, toss in your chopped onion. You want to let those cook down until they’re nice and soft and see-through, which usually takes about 5 minutes. Don’t rush this part; it’s where all that lovely sweet onion flavor starts to develop. After the onions are happy, toss in your minced garlic. Be careful here, garlic burns fast! Just stir it around for about a minute until you can really smell that wonderful aroma. If you want to get a head start on your veggies, you could even roast some garlic-herb roasted potatoes or try out some healthy smashed carrots for a boost of flavor before adding them.
Simmering the Vegetables for a Perfect Cheesy Vegetable Chowder
Now for the veggies! Pour in your vegetable broth – all four cups of it – and then dump in your chopped mixed vegetables. Give it a good stir to make sure everything is nicely combined. Crank up the heat and bring the whole pot to a rolling boil. Once it’s bubbling away, immediately turn the heat down low. You want it to just gently simmer. Pop a lid on it so all that good steam stays in and helps cook the veggies. Let it simmer away for about 15 to 20 minutes, or until all your carrots, potatoes, peas, and whatever else you’ve got in there are nice and tender when you poke them with a fork. If your chowder seems a little too thick during this stage, you can always add a splash more broth or water. And here’s a little trick: if you want it even thicker, just take your spoon and kinda mash some of those cooked-up potatoes against the side of the pot. It’ll release some of its starch and make the whole thing wonderfully creamy, almost like magic!
Achieving Creaminess: Adding Milk and Cheese
Okay, we are SO close to cheesy perfection! Once your veggies are tender, it’s time for the glorious part. Pour in your milk, and then sprinkle in both the shredded cheddar and Monterey Jack cheeses. Now, stir, stir, stir! You want to keep stirring gently until all that cheese has melted into the chowder, making it wonderfully creamy and smooth. It should look so rich and inviting. Be sure to stir from the bottom to make sure nothing sticks and scorches. Finally, give it a taste and season with salt and pepper until it’s just right for you.
Tips for the Best Cheesy Vegetable Chowder
You know, the beauty of this Cheesy Vegetable Chowder is how easy it is to make it *your* perfect bowl. I love to jazz it up sometimes to make it even heartier. If you’re feeling like adding some protein, go ahead and toss in some cooked shredded chicken – I have a great shredded chicken recipe you could use! Or, for pure indulgence, some crispy cooked bacon bits, maybe even from a smoky bacon cheeseburger casserole, are just divine in here. Remember that tip about mashing the potatoes? That’s your secret weapon for thickness, but if you want it even creamier, a little extra splash of milk or even a tablespoon of heavy cream stirred in at the very end works wonders. And don’t be afraid to play with your cheese! A sharp white cheddar or even a bit of Gruyère can add a whole new layer of flavor. It’s all about making it taste amazing for you!
Serving Suggestions for Cheesy Vegetable Chowder
This chowder is so hearty on its own, but it’s even better with a few little extras! I seriously love dipping some crusty bread into it – it’s perfect for soaking up every last drop of that cheesy goodness. Maybe some of my tomato toast? For something a bit lighter, a crisp side salad, like a simple cucumber caprese salad, is always a welcome addition. Honestly, whatever you pair it with, it’s just a wonderfully satisfying meal!
Storing and Reheating Your Cheesy Vegetable Chowder
So, you’ve got some delicious Cheesy Vegetable Chowder leftover? Lucky you! It keeps wonderfully in the fridge. Just make sure it cools down a bit first, then pop it into an airtight container. It’ll be good for about 3-4 days. When you’re ready to enjoy it again, the best way to reheat it is on the stovetop over low to medium heat. Keep stirring it gently, and maybe add a tiny splash of milk or broth if it seems a bit thick. If you’re in a super hurry, the microwave works too – just heat it in bursts, stirring in between, so that creamy texture stays just right and you don’t end up with a cheesy surprise all over your microwave!
Frequently Asked Questions about Cheesy Vegetable Chowder
Got questions about this creamy delight? I’ve got you covered! Here are some things people often ask me about my Cheesy Vegetable Chowder:
Can I make this Cheesy Vegetable Chowder vegan?
You totally can! To make it vegan, just swap the milk for your favorite unsweetened plant-based milk (oat or soy work great) and use vegan shredded cheeses. You might want to add a tablespoon of nutritional yeast for an extra cheesy flavor kick. It’s still super creamy and satisfying, kind of like how a good vegan bread still hits the spot, you know? Think of something like a zero-carb yogurt bread – it might be different, but still delicious!
Can I use frozen vegetables instead of fresh?
Absolutely! Using frozen mixed vegetables is a fantastic shortcut and works just as well. Just toss them in during the simmering step like you would with fresh. They’re already prepped and usually have a great mix of carrots, peas, and corn already. Easy peasy!
What kind of cheese is best for this chowder?
I used cheddar and Monterey Jack here because they melt so beautifully and give that classic creamy cheese flavor. But honestly, feel free to be creative! A sharp white cheddar adds more tang, Gruyère gives it a nutty depth, or even a little bit of pepper jack can give it a nice little kick. Whichever melty cheese you love, it’ll probably be delicious in here! Sometimes you just want that creamy, cheesy goodness, like in a creamy gnocchi dish.
My chowder is a bit too thick, what should I do?
No worries if it’s a little too thick! That just means it’s super rich. You can easily thin it out by stirring in a little more milk, vegetable broth, or even just a splash of water until it reaches your perfect chowder consistency. Easy fix!
Nutritional Information
So, for all you calorie-counters out there, here’s the scoop on what you’re getting in each hearty bowl. This is just an estimate, of course, since everyone’s kitchen is a little different! You’re looking at around 250 calories per serving, with about 12g of fat and 10g of protein. It’s packed with 25g of carbs, mostly from those lovely veggies, and gives you a good boost of fiber too. For the full breakdown, including sodium and sugar, you can always check out our nutritional disclaimer page!
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Cheesy Vegetable Chowder
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and creamy chowder packed with vegetables and cheese.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups mixed vegetables (carrots, peas, corn, potatoes), chopped
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and add mixed vegetables.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
- Stir in milk and cheeses until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker chowder, you can mash some of the cooked potatoes against the side of the pot.
- Add cooked chicken or bacon for extra protein.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: cheesy vegetable chowder, vegetable soup, creamy soup, cheese soup, comfort food, hearty soup