A creamy and delicious Cheesy Vegetable Chowder packed with vegetables and cheese, perfect for a comforting meal.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 cup frozen corn
4 cups vegetable broth
2 cups diced potatoes (about 2 medium potatoes)
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 cup heavy cream
2 cups shredded cheddar cheese
Fresh parsley, chopped (for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
Add the carrots, celery, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the zucchini, corn, vegetable broth, diced potatoes, thyme, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, stir in the heavy cream and shredded cheddar cheese. Continue to cook on low heat, stirring until the cheese is melted and the chowder is creamy.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for the heavy cream and use reduced-fat cheese.
Add cooked bacon or diced ham for extra protein and flavor.
You can also toss in other vegetables like spinach or peas for added nutrition.