Cheese and Vegetable Chowder Recipe

Name: Cheese and Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 large onion, finely chopped; 1 large leek, thinly sliced; 2 garlic cloves, crushed; 6 tablespoons flour; 5 cups chicken stock; 3 carrots, finely diced; 2 stalks celery, finely diced; 1 turnip, finely diced; 1 large potato, finely diced; ¼ teaspoon dried thyme; 1 bay leaf; 1 ½ cups light cream; 10 12 ounces sharp cheddar cheese, grated; salt, to taste; pepper, to taste

Servings: persons

2 tablespoons butter
1 large onion, finely chopped
1 large leek, thinly sliced
2 garlic cloves, crushed
6 tablespoons flour
5 cups chicken stock
3 carrots, finely diced
2 stalks celery, finely diced
1 turnip, finely diced
1 large potato, finely diced
¼ teaspoon dried thyme
1 bay leaf
1 ½ cups light cream
10 12 ounces sharp cheddar cheese, grated
salt, to taste
pepper, to taste

1
Melt the butter in a large saucepan, add onion, leek and garlic, and cook until softened.
2
Add flour, cook for 2 minutes, then add a little of the stock and stir well until the flour is incorporated.
3
Add the rest of the stock and bring to a boil.
4
Add the rest of the veggies, thyme and bayleaf, and simmer for 30-35 minutes, until all are tender; discard bayleaf.
5
Stir in cream and heat gently until hot.
6
Add the cheese a handful at a time, mixing well between additions to melt the cheese; do NOT boil.
7
Add salt and pepper to taste; serve garnished with parsley or some flavored oil.

2083

kcal

Calories

133

Fat

Carbs

165

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 2 tablespoons butter, 1 large onion, finely chopped, 1 large leek, thinly sliced, 2 garlic cloves, crushed, and more.

Yes, Cheese and 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!

Cheese and Vegetable Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions