Cheesy Vegetable Chowder – a delicious recipe with onion, clove garlic, celery, carrots, potatoes, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Combine onion, garlic, celery, carrots, potatoes and chicken broth in a large Dutch oven; bring to a boil.
2
Cover, reduce heat and simmer 15 to 20 minutes or until potatoes are tender.
3
Stir in corn; remove from heat.
4
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
5
Cook 1 minute, stirring constantly.
6
Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly.
7
Stir in remaining ingredients; cook until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture.
8
Cook over medium heat, stirring constantly until thoroughly heated.
9
Serve immediately.
10
4 to 6 servings.
1238
kcal
Calories
73
g
Fat
39
g
Carbs
103
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1/2 c. chopped onion, 1 clove garlic, minced, 1 c. sliced celery, 3/4 c. sliced carrots, and more.
Yes, Cheesy 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.
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