Creamy Vegetable Chowder Recipe with Fresh Garden Veggies

This Vegetable Chowder (also called Broccoli Cheese Potato Soup) is smooth, creamy, cheesy and packed with tender vegetables. It’s a comforting bowl to keep you warm and satisfied.

This soup reheats beautifully and makes excellent leftovers. If you usually avoid leftovers, give this chowder a try: it tastes just as good the next day. No meat, just veggies and plenty of cheese, which keeps it hearty and satisfying.

When I made this, I had leftovers because my family skipped the cooked vegetables, so I got to enjoy multiple lunches of warm chowder. If you want a recipe that stretches to several meals, this is a great choice.

The most time-consuming step is chopping the vegetables, but after that the chowder comes together quickly. The base is rich, creamy, and cheesy, with tender potatoes and broccoli and simple seasonings. Add this to your menu soon.

5 from 1 rating

Vegetable Chowder

Created by Amber Brady

Yields6 to 8 servings

Ingredients

• 4 Tbsp butter
• 1 ⅓ cups diced carrots (about 3 carrots)
• 1 cup diced celery (2 stalks)
• 1 cup diced onion (1 small or ½ large)
• 2 cloves garlic, minced (about 1 tsp)
• 6 Tbsp all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 3 cups milk (I used 1%)
• 3 ½ cups russet potatoes, peeled and cut into ½” cubes (2 to 3 medium potatoes)
• 1 tsp dried thyme
• Salt and pepper, to taste
• 3 cups broccoli florets, cut small (from about 2 heads; use 1 crown if you prefer less broccoli)
• 1 cup half & half
• 8 oz shredded sharp cheddar cheese
• ⅓ cup finely shredded Parmesan cheese

Instructions

• In a large stockpot, melt the butter. Add the diced carrots, celery, onion, and minced garlic. Sauté for about 5 minutes, or until the vegetables are tender.
• Stir in the flour and cook for 1 minute, allowing the butter and vegetable juices to absorb the flour.
• Slowly pour in the broth and milk while stirring. Add the cubed potatoes and dried thyme, and season with salt and pepper to taste (remember the cheeses will add salt later). Bring to a boil, then reduce heat and cook for about 15 minutes, stirring every 5 minutes, until the potatoes are fork-tender.
• Add the broccoli and cook another 5 minutes, or until tender. Stir in the half & half, shredded cheddar, and Parmesan until the cheeses melt and the chowder is smooth. Remove from heat and serve warm.

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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Recipe lightly altered from Cooking Classy