Cheddar Vegetable Chowder Recipe

Name: Cheddar Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1/2 cup finely chopped onion; 1/3 cup finely chopped carrot; 1/3 cup finely chopped celery; 1/2 cup red bell pepper cut into 1/4-inch dice; 1 medium boiling potato cut into 1/4-inch dice; 2 tablespoons flour; 1 1/2 cups chicken stock; 1/2 cup dry white wine; 3/4 teaspoon Worcestershire sauce; 1/2 teaspoon cayenne pepper; 1 1/2 cups small broccoli florets; 1/2 pound extra sharp Cheddar cheese, grated; 1/2 cup rye croutons; 2 thick slices dark rye bread

Servings: persons

2 tablespoons vegetable oil
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1/2 cup red bell pepper cut into 1/4-inch dice
1 medium boiling potato cut into 1/4-inch dice
2 tablespoons flour
1 1/2 cups chicken stock
1/2 cup dry white wine
3/4 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1 1/2 cups small broccoli florets
1/2 pound extra sharp Cheddar cheese, grated
1/2 cup rye croutons
2 thick slices dark rye bread

1
In a 2-quart saucepan heat oil over moderate heat until hot but not smoking .
2
Add onion, carrot, celery, pepper and potato.
3
Cook until onion is soft.
4
Add flour and cook over medium heat, stirring for 3 minutes.
5
Add chicken stock, wine, Worcestershire sauce, cayenne and broccoli florets.
6
Simmer, covered, for 10 to 15 minutes until broccoli and potatoes are tender.
7
Remove the pan from heat and stir in Cheddar , a little at a time, stirring until cheese is melted.
8
Season with salt and pepper
9
Serve with Rye Croutons
10
Preheat oven to 400 degrees.
11
Cut rye bread into 1/2-inch cubes.
12
Place in single layer on a cookie sheet.
13
Bake in oven for 5 minutes, or until dry Yield: 1/2 cup

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1/2 cup finely chopped onion, 1/3 cup finely chopped carrot, 1/3 cup finely chopped celery, and more.

Yes, Cheddar Vegetable Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheddar Vegetable Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions