Cheesy Vegetable Chowder
Cheesy Vegetable Chowder is the ultimate comfort food, made with a creamy broth, tender vegetables, and melted Velveeta cheese. This easy-to-make soup is perfect for chilly days, offering a rich, indulgent flavor that’s both satisfying and nutritious. It’s a hearty, cozy meal that everyone will love!
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40-45 minutes
- Yield: Serves 6-8
- Category: Soup, Comfort Food, Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
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
Instructions
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In a large pot, melt the butter over medium heat. Add the diced onion and chopped celery, and cook for 4-5 minutes until softened.
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Add chicken broth, potatoes, carrots, broccoli, both cans of corn (undrained), and creamed corn. Stir and bring to a boil.
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Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, until vegetables are tender.
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In a separate bowl, whisk together the milk and gravy mix until smooth. Slowly pour into the soup, stirring constantly to avoid lumps.
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Continue simmering for another 5 minutes, letting the broth thicken.
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Add cubed Velveeta and stir until fully melted and the soup is creamy.
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Taste and adjust seasoning, adding salt and pepper as needed.
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Serve hot and enjoy your cheesy vegetable chowder!
Notes
Variations:
Spicy Twist: Add a pinch of red pepper flakes, diced jalapeños, or a dash of hot sauce for a spicy kick.
Herb Variation: Add herbs like thyme, rosemary, or parsley for an aromatic flavor.
Low-fat Version: Use reduced-fat Velveeta, low-fat milk, and regular corn in place of creamed corn for a lighter version.
Dairy-Free: Swap Velveeta with dairy-free cheese, use plant-based milk, and opt for plant-based butter.
Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Reheating: Reheat on the stove over medium heat for 5-7 minutes, stirring often. You can also microwave individual servings for 2-3 minutes.
Find it online: https://familydinnercooking.com/cheesy-vegetable-chowder/
