Cheesy Vegetable Chowder
This Cheesy Vegetable Chowder is the ultimate comforting meal, brimming with tender vegetables and a rich, velvety cheese sauce. It's a hearty and satisfying dish that perfectly balances creaminess with the fresh flavors of garden vegetables. Ideal for a cozy evening, this chowder promises warmth and flavor in every spoonful.
Prep Time
25 minutes
Cook Time
35 minutes
Total Time
1 hour
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- A deeply satisfying and hearty meal, perfect for any season.
- Packed with an abundance of nutritious garden vegetables.
- Features a luxurious, velvety cheese base that will please all palates.
- Versatile enough to be customized with your favorite seasonal produce.
- An ideal way to enjoy vegetables in a comforting and delicious form.
Ingredients
- 75g (5 tablespoons) butter, divided
- 3 large carrots, chopped
- 3 stalks celery, chopped
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 950 ml (4 cups) low-sodium chicken broth
- 3 russet potatoes, peeled and cut into 1-2 cm (1/2-¾ inch) cubes
- 1 celery root (celeriac), peeled and cut into 0.6 cm (¼ inch) cubes
- 2 medium heads broccoli, chopped into florets (about 700-850g or 3-4 cups)
- 1 small head cauliflower, chopped into florets (about 450g or 2 cups)
- 1.25 ml (1/4 teaspoon) dried thyme
- 5 ml (1 teaspoon) salt
- 2.5 ml (1/2 teaspoon) ground black pepper
- Pinch paprika
- Pinch cayenne pepper
- 90g (6 tablespoons) all-purpose flour
- 710 ml (3 cups) milk (1%, 2%, or whole)
- 120 ml (1/2 cup) half and half
- 225g (2 cups) medium or sharp cheddar cheese, shredded
Instructions
- In a large pot or Dutch oven set over medium heat, melt 15g (1 tablespoon) of butter. When the butter has melted and is shimmering, add the chopped carrots, celery, and diced onion and sauté for 4 minutes, stirring occasionally, until the vegetables begin to soften and become aromatic.
- Add the minced garlic to the pot and continue to sauté for an additional minute, being careful not to brown the garlic.
- Stir in the 950 ml (4 cups) of low-sodium chicken broth, the cubed russet potatoes, celery root, dried thyme, salt, ground black pepper, paprika, and cayenne pepper. Bring the mixture to a rolling boil, then reduce the heat to medium-low, cover, and allow it to simmer gently for 15 minutes, or until the potatoes are almost tender when pierced with a fork.
- Stir in the broccoli florets and cauliflower. Continue to cook for 5-7 minutes longer, uncovered, or until all the vegetables are tender-crisp.
- Meanwhile, prepare the roux. Melt the remaining 60g (4 tablespoons) of butter in a separate medium saucepan over medium heat.
- Once the butter is melted, stir in the 90g (6 tablespoons) of all-purpose flour. Cook, whisking constantly, for about 1 minute to create a smooth paste and cook out the raw flour taste.
- Slowly pour in the 710 ml (3 cups) of milk, whisking vigorously and continuously as you add the milk little by little to ensure a smooth, lump-free mixture.
- Continue to whisk constantly as the milk mixture comes to a gentle boil and begins to thicken into a creamy sauce.
- When the sauce has thickened, add the 120 ml (1/2 cup) of half and half, then remove it from the heat. Pour this creamy mixture into the large pot with the cooked vegetables, stirring everything together until well combined.
- Turn off the heat under the large pot. Gradually add the 225g (2 cups) of shredded cheddar cheese, stirring continuously until the cheese is completely melted and the chowder is nice and smooth. Serve immediately and enjoy.
- Garnish with fresh herbs like parsley or chives, if desired, before serving hot.
Tools You’ll Need
- Large pot or Dutch oven
- Medium saucepan
- Whisk
- Chef's knife
- Cutting board
- Vegetable peeler
- Ladle
Essential Success Tips
- Dice all vegetables evenly to ensure they cook at the same rate and result in a uniform texture throughout the chowder.
- When preparing the roux, whisk constantly to prevent lumps and cook it just long enough (about 1 minute) to eliminate any raw flour taste without browning.
- Add the milk to the roux gradually, whisking vigorously after each small addition. This is key to creating a silky, lump-free sauce base.
- For the best flavor and melting consistency, use a block of good quality cheddar cheese and shred it yourself, rather than using pre-shredded varieties.
- Do not allow the chowder to come to a hard boil after the cheese has been added, as vigorous boiling can cause the cheese to separate or become stringy. Gentle heat is preferred.
Professional Cooking Secrets
- To impart an extra layer of depth, consider roasting the carrots and celery root for 15-20 minutes before adding them to the chowder. This caramelization enhances their natural sweetness and adds complexity.
- For a more aromatic base, infuse the milk with a bay leaf and a few black peppercorns while warming it gently before incorporating it into the roux. Strain out the aromatics before adding the milk.
- A small spoon of Dijon mustard (approximately 5 ml or 1 teaspoon) stirred in with the cheese can subtly amplify the cheesy flavor without overpowering the dish.
- For a richer umami note, consider adding a parmesan rind to the chowder as it simmers, removing it before serving.
Notes
- Storage: Leftover chowder can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop or in the microwave, adding a splash of milk or broth if the chowder has thickened too much.
- Variations: This recipe is highly adaptable. Feel free to swap in other seasonal vegetables such as green beans, corn, peas, or spinach. Adjust cooking times as necessary for different vegetables. For a purely vegetarian version, simply use a high-quality vegetable broth instead of chicken broth.
- For a slightly smoky flavor, a pinch of smoked paprika can be used in place of regular paprika.
Frequently Asked Questions
Can I make this chowder dairy-free?
While dairy is central to the creamy, cheesy nature of this chowder, you can experiment with plant-based butter, unsweetened oat milk or cashew milk, and a good quality dairy-free cheddar alternative. Be aware that the texture and flavor profile will be different but can still be quite delicious.
How can I make this chowder thicker or thinner?
To thicken the chowder further, you can simmer it gently, uncovered, for a longer period to allow more liquid to evaporate. Alternatively, you can create a cornstarch slurry (mix 5g or 1 tablespoon of cornstarch with 30ml or 2 tablespoons of cold water) and stir it into the simmering chowder until it reaches your desired consistency. To thin the chowder, simply add more warm milk or broth until the desired consistency is achieved.
Is it possible to freeze this chowder for later?
Freezing is generally not recommended for this chowder due to its dairy and potato content. Freezing can cause the potatoes to become mealy and the dairy to separate and become grainy upon reheating, affecting the overall texture and appeal of the dish. It is best enjoyed fresh or refrigerated for a few days.
Nutrition Facts (Per Serving)
Approximately per serving: Calories: 450, Protein: 22g, Fat: 28g, Carbs: 30g, Fiber: 6g.
Allergy Information
Contains dairy and gluten. For a gluten-free version, use a gluten-free all-purpose flour blend for the roux. For individuals sensitive to lactose, consider using lactose-free milk and half-and-half alternatives, though the cheese will still contain lactose.
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