Add Preferred SourceOn chilly days, there’s nothing better than a warm bowl of vegetable chowder. It’s my go-to comfort food when I’m craving something filling, creamy, and simple to make. This recipe brings together a mix of vegetables that are tender and flavorful, and the creamy base ties it all together perfectly.
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I love making this chowder for family dinners. The vegetables and creamy broth make for a satisfying meal, and it’s easy to customize with whatever vegetables you have on hand. It’s the kind of dish that everyone can enjoy, and it’s always a hit.
A Cozy Dish for Cold Days
This chowder is perfect for a cozy evening at home. Imagine sitting down to a warm bowl, with the scent of simmering vegetables and creamy broth filling the air. It’s the kind of dish that feels just right for fall or winter nights when you need something comforting.
Ingredients
- diced peeled potatoes
- broccoli florets
- grated onion
- diced carrots
- celery ribs, diced
- vegetable broth
- water
- butter, cubed
- all-purpose flour
- whole milk
- salt
- pepper
- cheddar cheese
How to Make Vegetable Chowder
Start by adding the diced potatoes, broccoli, grated onion, carrots, celery, vegetable broth, and water to a Dutch oven. Simmer on medium heat for about 10 minutes, or until the vegetables are tender. You’ll know it’s ready when the vegetables are soft.
Next, melt the butter in a large saucepan over medium heat. Stir in the flour to form a smooth paste, and cook for 2 minutes while stirring constantly. This helps thicken the chowder. Once the paste is ready, slowly whisk in the milk, salt, and pepper. Let the mixture come to a gentle boil and cook for 2 minutes until it thickens.
Now, combine the thickened milk mixture with the cooked vegetables. Let it simmer for another 10 minutes until everything is heated through. Top with shredded cheddar cheese and serve warm.
Serving Suggestions
This chowder is great on its own, but you can also serve it with a slice of crusty bread or some garlic butter biscuits on the side. For a little extra flavor, sprinkle some crumbled bacon or fresh herbs on top.
Storage Tips
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To keep it longer, wrap it tightly and freeze for up to 2 months. Just thaw overnight and reheat on the stove when you’re ready to enjoy it again.
More Cozy Recipes You’ll Fall in Love With
If you love a good, comforting soup, try my Butternut Squash Loaf with Spiced Icing for a cozy treat or make some Pumpkin Cheesecake Bars for a sweet touch. For something savory, Apple Dump Cake is a perfect dessert after a filling meal. If you’re craving more comfort food, the Cinnamon Roll Poke Cake is a great choice to pair with your afternoon coffee.
Vegetable Chowder
Equipment
- Dutch oven
- Large saucepan
- Whisk
- Wooden Spoon or Spatula
- Knife
- Cutting board
Ingredients
- 1 1/2 cups diced peeled potatoes
- 1 1/4 cups broccoli florets
- ½ cup grated onion
- 1 cup diced carrots
- 2 celery ribs diced
- 1 1/3 cup vegetable broth
- 1/2 cup water
- 6 tablespoons butter cubed
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Add diced potatoes, broccoli, onion, carrots, celery, broth, and water to a Dutch oven. Simmer for 10 minutes until vegetables are tender.
- In a separate saucepan, melt butter. Stir in flour to form a paste. Cook for 2 minutes.
- Whisk in milk, salt, and pepper, and bring to a gentle boil. Cook for 2 minutes until thickened.
- Combine the milk mixture with the vegetables and simmer for another 10 minutes. Adjust the seasonings and thin with broth if it's too thick.
- Top with shredded cheddar cheese and serve warm.
Notes
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
