Cheesy Vegetable Chowder is a filling, one-pot, gluten-free dish that is thick, creamy and soupy. It is packed with nutrition and the goodness of veggies.
About This Recipe
Vegetable Chowder is a delectable thick and cheesy soup where vegetables and garlic are cooked in a white sauce.
The white sauce is loaded with parmesan cheese which makes it creamy, and the herbs used to make this soup give it a fantastic flavor.
Packed with the goodness of vegetables like onion, carrot, broccoli, potatoes, it is a great option for your weeknight dinners along with toasted bread.
Here, I have used Chicken broth to make the Chowder, but you can also vegetable broth instead.
Cheesy Vegetable Chowder is a perfect soup to make on a winter day or when you want something light for dinner which is delicious and healthy at the same time.
It is also a great option, in case you are looking for Gluten Free weeknight dinner recipes or just to serve as a side dish during your Brunch.
This Vegetable Chowder is,
- Filled with goodness of veggies
- Apt for weekday meals
Butter – Butter adds a nice flavor to this vegetable chowder. But you can also go for vegetable oil or olive oil if you want to avoid adding butter.
Vegetables – My version of this Soup is loaded with vegetables and also a great way to use up all your leftover veggies. Here I have used onions, broccoli florets, carrot, and potatoes, but you can add in more veggies to make it filling and wholesome.
Chicken Stock – For the base, use Chicken Stock. It adds a nice flavor to the soup. But if you do not have chicken stock, you can even use vegetable stock or even water.
Cheese – This is my favorite Ingredient. I add in a lot of grated Parmesan Cheese, which makes it cheesy and delicious.
Milk and Corn Flour – To make this soup more creamy and thick, add in cornflour mixed in milk.
Garlic – Add in crushed garlic. If you like the garlicky flavor, you can also increase the amount of garlic in the soup. You can always add garlic powder instead of fresh garlic.
Red Chilli Flakes and Salt – To spice it up, add in some red chili flakes. you can increase or decrease the amount of the flakes depending upon your taste. Also, add salt according to your taste.
Step By Step Recipe
Heat butter in a saucepan and saute onions and carrots for 2-3 minutes.
Add crushed garlic and chicken stock and bring it to a boil.
Add the potato cubes.
Cover the pan and cook until potatoes are softened.
Mix all purpose flour in milk and add it to the pan.
Add the broccoli florets, red chill flakes and salt and cook for 8-10 minutes.
Add the cheese and cook until it melts.
Serve hot with bread.
Frequently Asked Questions
If you are looking to make Vegetable Chowder in a slow cooker, then here is what you have to do.
Add Onion, Carrots, Garlic, Potatoes, Chicken Stock, Broccoli, Water, Butter and Salt to the slow cooker.
Cook on LOW for about 6 to 8 hours or on HIGH for 3 to 4 hours, until the vegetables are tender and cooked through.
Next, 30 minutes before serving, mix the cornflour into the milk properly and add it to the slow cooker. Mix well.
Add the parmesan cheese, red chili flakes on top and mix everything again. Cook on high for another 30 minutes, until thickened. Once it is ready, serve in a Bread Bowl or along with Bread or Croutons.
If you are looking for a Vegan option, you can use Almond or Soy milk instead of Dairy milk. Use vegetable oil or olive oil instead of butter and vegan cheese instead of parmesan cheese.
Also instead of Chicken Stock, you can either use in Vegetable Stock or Water. For a more flavourful soup, add in vegetable stock.
You can add in Broccoli, Red Bell Pepper, Carrots, Green Peas, Beans, Potatoes, Corn, Cauliflower and Celery and vegetable chowder recipe.
I have added Parmesan Cheese, but you can also add in Cheddar or Sharp Cheddar Cheese to make it creamy.
This vegetable chowder can be served along with Toasted Bread or Croutons by the side for a hearty weeknight dinner.
You can also serve it along with Garlic Bread or a Sandwich for your dinner.
For a light dinner meal, you can also serve a light and refreshing salad on the side.
You can make it ahead and store it in the refrigerator in an airtight container. While reheating, if you feel it has become a little thick, add in a little chicken stock and mix until nice and warm.
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Vegetable Chowder Recipe
- 2 tablespoon Butter
- ½ cup Onion (Chopped)
- ½ cup Carrot (Sliced)
- 1 teaspoon Garlic (Crushed)
- 1 cup Potatoes (Peeled and cubed)
- 4 cups Chicken stock
- 1 tablespoon All purpose flour
- 1 cup Milk
- 2 cups Broccoli (Cut into small florets)
- 2 cups Parmesan cheese
- 1 teaspoon Red chilli flakes
- Salt to taste
- Heat butter in a saucepan and saute onions and carrots for 2-3 minutes.
- Add crushed garlic and chicken stock and bring it to a boil.
- Add the potato cubes.
- Cover the pan and cook until potatoes are softened.
- Mix all purpose flour in milk and add it to the pan.
- Add the broccoli florets, chilli flakes and salt and cook for 8-10 minutes.
- Add the cheese and cook until it melts.
- Serve hot with bread.