Cheesy Vegetable Chowder

Why You’ll Love This Recipe

This Cheesy Vegetable Chowder is everything you want in a warm and hearty soup. The combination of tender vegetables, creamy broth, and melted Velveeta creates a rich and filling dish that’s both satisfying and comforting. The Velveeta adds a smooth, velvety texture, making the soup extra indulgent without being overly heavy. Plus, it’s incredibly easy to make, with simple ingredients you probably already have in your pantry. Whether you’re feeding a crowd or just enjoying a cozy meal at home, this chowder is sure to hit the spot.

Ingredients

• 2 tablespoons butter
• 1 finely diced onion (white or yellow onion)
• 1 cup finely chopped celery
• 2 cans (14.5 oz each) chicken broth
• 3 cups peeled and chopped potatoes (red potatoes work great)
• 1½ cups thinly sliced carrots
• 1½ cups chopped broccoli (fresh broccoli, not frozen)
• 2 cans (15 oz each) corn (do not drain)
• 1 can (15 oz) creamed corn
• 2 cups milk (whole milk or 2%)
• 1 packet (2.6 oz) country-style gravy mix
• 12 oz Velveeta, cubed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, melt the butter over medium heat. Add the diced onion and chopped celery, and cook for 4-5 minutes, until the vegetables begin to soften.
2. Add the chicken broth, potatoes, carrots, broccoli, both cans of corn (undrained), and the creamed corn to the pot. Stir everything together and bring the mixture to a boil.
3. Once the soup comes to a boil, reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the vegetables are tender.
4. In a separate bowl, whisk together the milk and gravy mix until smooth. Slowly pour this mixture into the soup, stirring constantly to avoid lumps.
5. Continue to simmer the soup for an additional 5 minutes, allowing the broth to thicken slightly.
6. Add the cubed Velveeta to the pot and stir until the cheese is completely melted and incorporated into the soup, creating a smooth, cheesy base.
7. Taste the soup and adjust seasoning if needed, adding salt and pepper to your preference.
8. Serve hot and enjoy your delicious, cheesy vegetable chowder!

Servings and Timing

This recipe yields about 6-8 servings. The total preparation and cooking time is approximately 40-45 minutes, making it a quick and satisfying meal.

Variations

• Spicy Twist: For a spicy version, add a pinch of red pepper flakes, diced jalapeños, or a dash of hot sauce.
• Herb Variation: Enhance the flavor by adding herbs like thyme, rosemary, or parsley. Fresh herbs will add an aromatic touch to the soup.
• Low-fat Version: To lighten the recipe, use reduced-fat Velveeta, low-fat milk, and skip the creamed corn, using regular corn instead.
• Dairy-Free: If you prefer a dairy-free version, substitute the Velveeta with dairy-free cheese, use a non-dairy milk like almond or oat milk, and opt for a plant-based butter.

Storage/Reheating

• Storage: Leftover chowder can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the chowder on the stove over medium heat, stirring occasionally, for about 5-7 minutes. You can also reheat individual servings in the microwave for 2-3 minutes, depending on your microwave’s power.

FAQs

Can I use a different type of cheese?

While Velveeta gives this chowder its signature creamy texture, you can use other types of cheese like cheddar or Monterey Jack. Keep in mind that the texture may differ slightly, and the soup may be less smooth.

Can I make this soup in advance?

Yes, this soup stores well and can be made in advance. In fact, the flavors will continue to develop as it sits. Store in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 2-3 months.

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables if that’s more convenient for you. Just make sure to thaw and drain the frozen vegetables before adding them to the soup to avoid excess moisture.

How can I make this soup spicier?

For a spicier kick, you can add diced jalapeños, red pepper flakes, or a bit of hot sauce to the soup. Start with a small amount and adjust according to your heat preference.

Is this soup gluten-free?

This soup is not gluten-free unless you substitute the gravy mix with a gluten-free option. You can find gluten-free gravy mixes at most grocery stores or make your own.

Can I use vegetable broth instead of chicken broth?

Yes, you can substitute vegetable broth for chicken broth to make this soup vegetarian. The flavor will be slightly different, but it will still be delicious!

Can I freeze the cheesy vegetable chowder?

Yes, this chowder can be frozen! Let it cool completely before transferring to a freezer-safe container. To reheat, thaw in the fridge overnight and warm on the stove.

How can I thicken the soup?

If you prefer a thicker chowder, you can mash some of the potatoes in the soup with a potato masher or use an immersion blender to partially puree it.

Can I add other vegetables?

Absolutely! Feel free to add other vegetables like peas, green beans, or bell peppers to make the soup even more hearty and colorful.

How do I prevent the cheese from separating when reheating?

To avoid cheese separation when reheating, make sure to heat the soup over low to medium heat and stir often. Adding a bit more milk when reheating can help maintain a smooth texture.

Conclusion

Cheesy Vegetable Chowder is the perfect meal for when you’re craving something warm, creamy, and full of flavor. With tender vegetables, a rich cheesy broth, and the addition of Velveeta for a velvety texture, this chowder is an indulgent yet comforting dish. Whether you’re serving it for a cozy dinner or a family gathering, it’s sure to be a hit. Easy to make and perfect for leftovers, this soup will quickly become a staple in your recipe collection!

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