Description
A cozy, creamy, cheesy vegetable chowder perfect for a warm meal.
Ingredients
Scale
- 6 tablespoons butter
- 1 white onion, diced
- 1 ½ cups chopped carrots
- 1 ½ cups chopped celery
- 6 garlic cloves, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1/3 cup all-purpose flour
- 6 cups vegetable broth
- 3 cups diced potatoes
- 2 cups chopped broccoli florets
- 1 can (15 oz) corn, drained
- 1/2 cup heavy cream
- 4 ounces sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
- Fresh chopped parsley, for garnish
- Extra shredded cheese, for garnish
- Oyster crackers, for garnish
Instructions
- Sauté the Vegetables: Melt the butter in a Dutch oven over medium heat. Add the onion, carrots, celery, plus a generous pinch of salt and black pepper. Increase heat to medium-high and cook for 10 minutes, stirring occasionally, until the onions become translucent and the vegetables begin to soften.
- Add Aromatics: Reduce heat back to medium. Add garlic, oregano, thyme, and sage. Cook for 1 minute, stirring frequently until fragrant.
- Add the Flour: Sprinkle the flour over the vegetables. Stir to fully coat them, cooking for 1 additional minute to remove the raw flour taste.
- Deglaze: Pour in a splash of vegetable broth, scraping up the browned bits from the bottom of the pot.
- Add the Broth and Vegetables: Stir in the remaining vegetable broth, potatoes, broccoli, corn, more salt, and pepper. Cover and bring to a gentle simmer over medium-high heat.
- Simmer Until Tender: Once simmering, lower heat to low, cover, and cook for 10–12 minutes, stirring occasionally. The potatoes should be fork-tender but not falling apart.
- Finish the Chowder: Remove the pot from heat. Stir in heavy cream, shredded cheddar, and balsamic vinegar. Mix until the cheese melts smoothly into the soup.
- Serve: Ladle into bowls and top with fresh parsley, extra cheddar, and oyster crackers. Serve warm and enjoy!
Notes
- This chowder is best served fresh but can be stored in the refrigerator for up to 3 days.
- For a vegan version, substitute butter with olive oil and use non-dairy cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 50mg