Cheesy Vegetable Chowder
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This creamy and delicious vegetable chowder is so easy to make. It’s the perfect hearty meal for a cold night!
Now that Christmas season is over, it feels like the long gray winter is spreading out endlessly in front of me. I actually really like Portland’s rainy climate, but day after day of gray skies with no break does get me down after a while. I’ve made it my goal to add as much coziness as possible to my life during the rainy months, and it does help a little with the general gloom. We usually spend our nights watching movies with the fireplace going. I crochet and sew, and we eat cozy and filling soups, stews and casseroles, with homemade bread on the side. This cheesy vegetable chowder has been a favorite at our house for years, and I thought it deserved an updated post. It’s delicious, hearty, and savory, and the perfect cozy season meal!
This recipe uses ingredients I almost always have on hand, so it’s easy to whip up a big pot of soup on nights when I haven’t planned ahead for dinner. It’s thick and creamy and filling, with the classic combination of potatoes, carrots, corn, onion, and celery. I usually make it with chicken broth, but you can definitely substitute vegetable broth if you would prefer a vegetarian option. This soup is easy to customize using whatever vegetables you have on hand, so it’s a great recipe for cleaning out the fridge. Pair it with some fluffy homemade bread, and you’ve got a fantastic meal!
Cheesy Vegetable Chowder
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Ingredients
- 4 tablespoons butter
- 3/4 cup celery diced
- 1 medium onion diced
- 3 medium russet potatoes peeled and diced
- 2 medium carrots peeled and diced
- 1/4 cup flour
- 3 cups chicken broth or vegetable broth
- 2 teaspoons garlic salt
- 1 teaspoon parsley
- 1 teaspoon sage
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 cup half and half
- 1 cup frozen corn
Instructions
- Melt the butter in a large pot over medium heat. Add the celery and onion to the pot, and cook until softened. Add the potatoes and carrots, and cook for 3-4 minutes.
- Stir in the flour gently until there are no dry flour spots. Slowly add the chicken broth, stirring gently as you pour it in. Add the garlic salt, parsley, sage, rosemary, thyme, and half and half, and stir to combine.
- Bring the mixture to a simmer, then reduce the heat to medium low. Simmer 20-25 minutes, stirring occasionally, until the vegetables are tender and the soup is thickened.
