Cheesy Vegetable Chowder Soup

A big pot of cheesy vegetable chowder brings me right back to cozy weekends in my kitchen with family. Packed with fresh veggies like broccoli, carrots, potatoes, and corn and with that creamy cheese swirl this is the ultimate comfort food for chilly days or anytime you need a filling boost of flavor and nutrition.

I remember testing this chowder for the first time on a rainy day when my kiddos were hungry for something filling and fun. Now they cheer when I bring out the big soup pot and it is a dinner we all look forward to.

Ingredients

• Butter: gives the base a delicious rich flavor try choosing a high-quality unsalted butter for best taste
• Finely diced onion: adds sweetness and complexity white or yellow both work well but look for firm heavy onions
• Celery: brings a subtle crunch and depth pick stalks that are crisp and bright green
• Chicken broth: creates a savory soup base mix regular and reduced-sodium for balance if you like
• Red potatoes: give creaminess as they hold their shape in soups look for potatoes with smooth skin and no sprouts
• Thinly sliced carrots: add color and gentle sweetness baby carrots or regular both work well and no need to peel baby carrots
• Chopped fresh broccoli: offers green pops of flavor choose broccoli with tight bright green florets
• Canned corn and creamed corn: add natural sweetness and a creamy finish choose cans without added salt for more control over flavor
• Whole milk or two percent: helps the soup stay creamy and hearty use whole for extra richness
• Country style gravy packet: thickens the chowder and brings that classic homestyle touch be sure to pick white gravy for best color and flavor
• Cubed Velveeta cheese: melts smoothly making the soup luxuriously cheesy and creamy you can adjust amount for your cheese preference

Step-by-Step Instructions

Prep the Base:

Melt the butter in a large soup pot over medium high heat. Add the finely diced onion and chopped celery. Stir and cook for about five minutes until the onion is soft and fragrant and the celery is just starting to get tender. This helps create a gorgeous savory foundation for the chowder.

Cook the Potatoes and Broth:

Pour in the chicken broth and add the peeled and chopped potatoes. Turn up the heat to bring the mixture to a gentle boil. Once it is boiling reduce the heat to medium and simmer for about fifteen minutes or until the potatoes can easily be pierced with a fork. This simmer helps the potatoes soak up the broth which infuses more flavor.

Add Veggies and Sweetness:

Gently stir in the thinly sliced carrots the chopped broccoli the canned corn and the creamed corn. Mix thoroughly and bring to a boil again. Lower the heat to medium and let it all simmer for another fifteen minutes so every veggie softens just right. I like to cover the pot at this stage to help everything cook a bit faster.

Make the Creamy Slurry:

In a separate glass measuring cup or bowl whisk together the contents of the gravy packet with the milk. Whisk until completely smooth with no lumps left. This step makes sure your chowder turns out creamy and perfectly blended instead of clumpy.

Finish With Cheese and Cream:

Pour the milk and gravy mixture into the soup pot along with the cubed Velveeta cheese. Stir constantly on low to medium heat for another five to ten minutes until the cheese is fully melted and everything is simmering gently. Stir often so the cheese blends in evenly and does not stick to the bottom or burn. Turn down the heat if the soup starts to bubble vigorously.

Serve:

Ladle the chowder into bowls pile it high and enjoy right away. This is fantastic with fresh bread or crackers on the side.

Pin

Every time I cube up that big block of Velveeta I think of my dad standing beside me shredding carrots and sharing stories about his childhood dinners. The simple pleasure of fresh veggies plus creamy cheese always brings out smiles and second helpings.

Storage Tips

Store leftover chowder in airtight containers in the refrigerator for up to four days. Make sure to let the soup cool slightly before sealing the containers to prevent excess moisture buildup. If you would like to freeze the chowder wait until it has cooled then portion it into freezer-safe containers. Thaw in the refrigerator overnight and reheat gently on the stove stirring frequently and adding a splash of milk if it thickens too much.

Ingredient Substitutions

If you want a vegetarian version swap in vegetable broth for the chicken broth. You can trade red potatoes for Yukon gold or even small russet potatoes if needed. Feel free to use a different melty cheese if Velveeta is not your style though the texture may not be quite as smooth. If you do not have creamed corn just add another can of whole kernel corn and blend part of it for added creaminess.

Serving Suggestions

Cheesy vegetable chowder is a meal all by itself but it is fantastic with warm crusty bread or classic oyster crackers. For added protein top each bowl with a sprinkle of crispy crumbled bacon or some diced cooked ham. I also love a bit of fresh parsley or green onion on top for a fresh finish and a pop of color.

Cultural or Historical Context

Vegetable chowder traces its roots to hearty American comfort food traditions where stretching what is in the pantry into a filling meal is an art form. The New England chowder spirit uses local produce and easy dairy richness and this cheesy version updates that tradition for modern kitchens and veggie lovers. This recipe it is a classic at potlucks and family gatherings because it hits that perfect balance between healthy and indulgent.

Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Fresh broccoli gives the best texture, but frozen will work if thawed and drained before adding. Avoid overcooking to prevent mushiness.

→ What type of potatoes work best?

Red potatoes hold their shape well when simmered, but Yukon Golds are another creamy option. Avoid high-starch potatoes like Russets for this dish.

→ How can I lighten this chowder?

Use low-fat milk and reduce the amount of Velveeta for a lighter yet still creamy version. Add extra broth as needed for a thinner texture.

→ Is there a vegetarian version?

Swap chicken broth for vegetable broth to keep all the hearty flavors while making this dish vegetarian-friendly.

→ Can this chowder be made ahead of time?

Yes, it reheats well on the stovetop over low heat. Stir frequently and add a splash of milk if it thickens too much when stored.

→ What can I serve with this chowder?

Crusty bread, biscuits, or a simple green salad all pair wonderfully to round out a cozy meal.