strikes for an early evening meal or even brunch. Here is how to make Vegetable Chowder Recipe.

Vegetable Chowder Recipe

Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6 people
Calories: 293 kcal
Author: Neha Mathur

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. It can be made whenever hunger strikes for an early evening meal or even brunch. Here is how to make Vegetable Chowder Recipe.

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Ingredients

  • 2 tbsp Butter
  • 1/2 cup Onion Chopped
  • 1/2 cup Carrot Sliced
  • 1 tsp Garlic Crushed
  • 1 cup Potatoes Peeled and cubed
  • 4 cups Chicken stock
  • 1 tbsp All purpose flour
  • 1 cup Milk
  • 2 cups Broccoli Cut into small florets
  • 2 cups Parmesan cheese
  • 1 tsp Red chilli flakes
  • Salt to taste

Instructions

  1. Heat butter in a saucepan and saute onions and carrots for 2-3 minutes.

  2. Add crushed garlic and chicken stock and bring it to a boil.

  3. Add the potato cubes.

  4. Cover the pan and cook until potatoes are softened.

  5. Mix all purpose flour in milk and add it to the pan.

  6. Add the broccoli florets, chilli flakes and salt and cook for 8-10 minutes.

  7. Add the cheese and cook until it melts.

  8. Serve hot with bread.

Recipe Notes

You can use vegetable stock in place of chicken stock to make a veg version.

Add other vegetables of your choice if you wish to.

Nutrition Facts
Vegetable Chowder Recipe
Amount Per Serving
Calories 293 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 42mg14%
Sodium 841mg37%
Potassium 553mg16%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 6g7%
Protein 19g38%
Vitamin A 2513IU50%
Vitamin C 33mg40%
Calcium 477mg48%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.