Vegetable Chowder Recipe

a bowl of vegetable chowder next to the pot of soup

5 from 1 vote

Our creamy vegetable chowder is packed with vegetables and cheese, and strikes an ideal balance between nourishment and taste. Brimming with a medley of vegetables, it serves as an excellent choice for a quick weeknight dinner and is delicious as a tasty leftover lunch the following day.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Soup

Cuisine: American

Keyword: vegetable chowder

Servings:

Calories: 342kcal

Equipment

Ingredients

1 tablespoon olive oil
1 medium onion diced
4 cloves garlic minced
64 ounces chicken broth or veggie broth
2 heads broccoli chopped about 5 cups
1 head cauliflower chopped about 5 cups
15 ounces evaporaded milk
3 tablespoons butter
2 tablespoons flour
3 tablespoons soy sauce or tamari
1/2 teaspoon ground pepper
2 cups shredded sharp cheddar cheese

Instructions

Saute the onions. Add olive oil to a large stockpot over medium-high heat. Add onions and saute until translucent (about 3-4 minutes). Add garlic. Cook an additional 1 minute.
Steam the broccoli and cauliflower. Add the broccoli and cauliflower to the stockpot. Add 1 cup of chicken broth to the pot. Cover. Steam over medium-high heat for 6-7 minutes.
Add the liquids and spices. To the stockpot, add the rest of the chicken stock, evaporated milk, soy sauce, and pepper. Bring to a low simmer.
Thicken the soup. Once the soup is at a low simmer, gently whisk the flour-butter mixture into the soup. Continue to cook for about 3-4 minutes.
Puree the soup. Using an immersion blender, puree the soup to your desired consistency. You can use a regular blender or a potato masher to mash the vegetables as well.
Add the cheese. Stir the cheese into the soup until completely melted.

Notes

Storage Instructions

Once your soup has cooled down to room temperature, transfer any remaining portion to an airtight container. Ensure that the container is well-sealed to prevent any air from getting in, as exposure to air can cause the soup to deteriorate more quickly.

Place the airtight container in the refrigerator, where the soup can be safely kept for up to 3-4 days. When reheating, simply warm it gently on the stovetop or in the microwave until it reaches your desired temperature, stirring occasionally.

For longer-term storage, consider freezing your soup. Pour the soup into individual freezer-safe containers or use airtight freezer bags, leaving some room at the top for expansion. Label the containers with the date for reference. In the freezer, your soup should maintain its quality for approximately 2-3 months. To reheat, thaw it in the refrigerator overnight and then reheat it on the stove or in the microwave.

Nutrition