Good morninggg, friends! Hope everyone’s day is off to a good start. I don’t know about you guys, but it’s been really chilly in San Francisco lately. Nice and sunny but really cold! There were a couple days when it has rained, but other than that I’d say this winter has been pretty weird.

Nonetheless, I have been craving soup like it’s about to go out of style. Any kind, really. Tomato, cream of broccoli, beef stew, chicken noodle, and the list goes on. I started looking up soups on Pinterest. [Side bar--GAH, Pinterest. I'm addicted. Are you guys on it? If so, follow me or leave your link in the comments and I will follow you!]

Anyway, so I decided to make this veggie chowder, and it is SO GOOD! And healthy! Unlike other creamy soups, there’s no cream, half and half,  or sour cream at all in this recipe! It just calls for milk and cheddar cheese as the thickening agent.

I will warn you though, the soup is definitely not as thick as a normal chowder but I think it’s better that way. If you want it a little thicker, just slowly add some more flour a little bit at a time (keep in mind that it will also thicken as it cools). You can really taste all of the flavors of the veggies, and this lovely meal take under an hour to make. That, my friends, is a good soup.

Top it off with some more shredded cheddar cheese, and toast a big slice of sourdough bread to accompany your meal.

Dinner is served! (And there will be leftovers for lunch!)

Cheddar Vegetable Chowder (adapted from Lulu the Baker)

  • 2 tablespoons butter
  • 1/2 medium yellow onion, chopped
  • 1 cup carrots, finely chopped
  • 4 cloves of garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 4 cups low-sodium chicken broth
  • 2 large baking potatoes, chopped (I like to keep the skin on but feel free to peel them!)
  • 1 tablespoon flour
  • 1/2 cup water
  • 2/3 cup milk
  • 2 cups broccoli, chopped
  • 1 cup corn
  • 2 heaping cups shredded cheddar cheese, plus additional for garnish
In a large soup pot, melt the butter over medium heat.  Add the onions and carrots, and saute until tender.  Add garlic and red pepper flakes. Cook 1 or 2 additional minutes.  Then, add the chicken broth and potatoes and bring to a boil. After it starts to boil, reduce to medium heat and cover until potatoes are tender (about 10 minutes or so). Mix the flour and water together and add it to the mixture. Simmer until soup is slightly thickened.  Then, add milk, broccoli, and corn. Cook until broccoli is just tender and soup is heated through.  Stir in the cheese and allow it to melt. Top with some freshly grated cheese and serve warm.
Enjoy!

 

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15 Responses to “Cheddar Vegetable Chowder”

  1. This looks absolutely incredible!

  2. We are soo on the same soup boat! This is the perfect weather for it too! I will be gving this a try and hopefully I won’t have to eat all of it by myself! Miss you!

  3. Always love a great soup, thanks

  4. This looks wonderful.

  5. Yummy!!! Love this chowder, will definitely try this!

  6. This looks so delicious…it’s breakfast time and I could easily do a bowl :)

  7. That is some serious comfort food, yum!

  8. Oh my this looks amazing. Anything with cheese that I can eat with a spoon is a winner in my book. The addition of all those wonderful veggies is perfect!

  9. Looks delicious:) Thanks for sharing!

  10. Thanks, everyone! Let me know if you guys try it out! It’s the perfect soup for a cold, winter day! :)

  11. I just made this tonight for dinner. I had everything but the corn, though I likely wouldn’t have put it in anyway. While I was making this I realized it was a lot like my normal potato soup with a few additions. This was actually a lot thicker than I thought it would be from your description, but still very good. Oh, and I added black pepper. Next time I think I may go for a different cheese though. Oh also something to note was that by the time this began to boil my potatoes were already tender so the extra 10 minutes weren’t needed.

    • I’m so glad you got to try out the recipe Chaeni! That’s interesting that yours was nice and thick because mine was pretty thin. I wonder what we did differently. And I think the idea of using a different kind of cheese is great! I want to try that now too :)

  12. This looks amazing! Is there a way to find out how many calories and fat are in this recipe. It looks amazing but my boyfriend is on a diet and I wanna make sure this will be ok for him.

    • Hi Ash! Unfortunately, I’m not sure how to calculate calories and fat easily. You can probably use 2% milk instead of whole milk and less cheddar cheese to make it a little healthier. The soup will just be thinner. I sorry I can’t answer your question. I wish I could be more help! Let me know if you figure it out. I hope you get to try out the recipe :)

  13. My family love soup dish. This will be perfect for our dinner later.Yummy!

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