Vegetable Cheddar Chowder Recipe

Name: Vegetable Cheddar Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. water; 3 chicken flavored bouillon cubes; 4 medium potatoes, peeled and diced; 1 medium onion, sliced; 1 c. thinly sliced carrots; 1/2 c. diced green pepper; 1/3 c. butter or margarine; 1/3 c. flour; 3 1/2 c. milk; 1 lb. shredded sharp Cheddar cheese; 1 (2 oz.) jar diced pimiento, drained; 1/4 tsp. hot sauce (optional); pimiento cutouts; fresh parsley sprigs

Servings: persons

3 c. water
3 chicken flavored bouillon cubes
4 medium potatoes, peeled and diced
1 medium onion, sliced
1 c. thinly sliced carrots
1/2 c. diced green pepper
1/3 c. butter or margarine
1/3 c. flour
3 1/2 c. milk
1 lb. shredded sharp Cheddar cheese
1 (2 oz.) jar diced pimiento, drained
1/4 tsp. hot sauce (optional)
pimiento cutouts
fresh parsley sprigs

1
Combine water and bouillon cubes in a Dutch oven; bring to a boil.
2
Add vegetables; cover and simmer 12 minutes or until vegetables are tender.
3
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
4
Cook 1 minute, stirring constantly, until thickened and bubbly.
5
Add cheese, stirring until melted.
6
Stir cheese sauce, pimiento and hot sauce into vegetable mixture.
7
Cook over low heat until thoroughly heated; do not boil.
8
Garnish each serving with pimiento cutouts and a parsley sprig.

1027

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

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 c. water, 3 chicken flavored bouillon cubes, 4 medium potatoes, peeled and diced, 1 medium onion, sliced, and more.

Yes, Vegetable Cheddar 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!

Vegetable Cheddar Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions