Vegetable Chowder is cozy, creamy, and packed with tender veggies that make every spoonful feel comforting and hearty. It’s the kind of soup that tastes like it simmered all afternoon, even though it comes together pretty quickly. Serve it in a breadbowl for a jazzed up presentation, or just dig into a mug or bowlful.
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This chowder is one of my go-to cold-weather dinners because it feels wholesome while still being satisfying. It’s great for weeknights, comforting enough for weekends, and easy to customize with whatever vegetables you have on hand. Not only is it a vegetarian soup, but it’s a family-friendly bowl of comfort that reheats beautifully and disappears fast.
Use fresh veggies in this soup, not frozen. Frozen veggies will add too much water to the soup and it could end up too thin.
Ingredients
- Potatoes – Use a waxy potato so they don’t disintegrate as easily in the soup.
- Broccoli florets – Ensure they’re chopped small enough to fit onto a spoon.
- Grated onion – Grating the onion ensures all the onion flavor but no big hunks to bite into.
- Diced carrots – Try for about ¼-inch dice on the carrots. Small enough to fit on a spoon, but not too small.
- Celery ribs – I chop up the celery leaves and all.
- Vegetable broth – Use a low or no sodium-added broth to control the salt.
- Water
- Butter – You can use unsalted butter, but then adjust the seasoning before serving.
- All-purpose flour
- Whole milk – For more richness, you can use ½ cup of milk, ½ cup of cream.
- Salt and pepper – Adjust the seasonings before serving.
- Shredded cheddar cheese – I like sharp cheddar, but any will work.
How to Make Vegetable Chowder
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by adding the potatoes, broccoli, onion, carrots, celery, vegetable broth, and water to a Dutch oven. Bring everything to a simmer over medium heat and cover and cook for about ten minutes, or until the vegetables are soft and tender. Keep an eye on the liquid level so nothing scorches.
While the vegetables simmer, melt the butter in a separate saucepan over medium heat. Use a heat-proof spatula to stir in the flour and cook it for two minutes until the mixture becomes smooth and lightly bubbly. Slowly whisk in the milk, salt, and pepper with a flat whisk so the sauce stays lump-free. Bring it to a gentle boil and cook for two minutes until it thickens into a creamy base.
Pour the thickened milk mixture into the Dutch oven with the vegetables and stir everything together. Let the chowder simmer for another ten minutes until hot and fully combined.
Serve warm and top each bowl with shredded cheddar cheese.
Chef Jenn’s Tips
- If you get lumps in your thickened milk sauce, use an immersion blender to remove the lumps.
- You can adjust the thickness of this soup. Start by adding just 1 cup of broth and add more as needed to thin it to your liking.
- Season before serving.
Serving Suggestions
Serve this chowder with crusty bread, cornbread, biscuits, or a simple green salad. It’s also great with bacon bits, extra cheese, or fresh herbs on top. Pair it with a sandwich for a cozy soup-and-sandwich dinner.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of milk if it thickens. Avoid freezing, as the dairy base can separate and become grainy.
Creamy Vegetable Chowder
Add Preferred SourceEquipment
Ingredients
- 1 1/2 cups potatoes diced
- 1 1/4 cups broccoli florets
- 1/2 cup onion grated
- 1 cup carrots diced , try for about ¼-inch dice
- 2 celery ribs diced
- 1 cup vegetable broth
- 1/2 cup water
- 6 tablespoons butter cubed
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup cheddar cheese shredded
Instructions
- Add the potatoes, broccoli, onion, carrots, celery, broth, and water to a Dutch oven. Bring to a simmer, cover and cook for ten minutes over medium-low heat.
- Meanwhile, melt the butter in a saucepan over medium heat. Stir in the flour and cook for two minutes until bubbling but not browning.
- Whisk in milk, salt, and pepper. Bring to a gentle boil and cook for two minutes until thickened.
- Pour the milk mixture into the Dutch oven with the vegetables. Stir and simmer for ten minutes. Check the seasonings.
- Serve warm topped with cheddar cheese.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
