Cheddar Vegetable Chowder
Cheddar Vegetable Chowder is rich and creamy with tender bites of broccoli, cauliflower, carrots, and celery in a smooth, cheesy broth. A hint of onion, red bell pepper, and parsley brightens each spoonful, while black pepper adds gentle warmth. It’s a cozy bowl for weeknight dinners or a satisfying lunch on chilly days.
- Prep15 min
- Cook35 min
- Serves7
- DifficultyEasy
- 1
Melt margarine in a Dutch oven or soup pot over medium-high heat. Add the bell pepper and the onion; cook until tender.
- 2
Add the water, celery, carrots, cauliflower, broccoli, bouillon cubes, salt, and black pepper; bring to a boil. Reduce the heat; simmer, covered, until the vegetables are tender, about 20 minutes.
- 3
Whisk the milk and flour in a bowl until smooth; stir into the soup. Bring the soup to a boil; cook and stir for 2 minutes. Stir in the parsley. Just before serving, stir in the Cheddar cheese until melted.
- Calories 476.05 kcal High
- Protein 22.24 g Good Source
- Carbs 28.96 g Moderate
- Total Fat 31.41 g High
- Saturated Fat 15.67 g High
- Trans Fat 0.82 g High
- Cholesterol 73.75 mg High
- Sodium 1060.76 mg High
- Fiber 3.3 g Moderate
- Sugar 9.8 g Moderate
- Added Sugar 4.28 g Moderate
- Calcium 658.81 mg Good Source
- Iron 1.13 mg Low Source
- Potassium 375.47 mg Low Source
- Vitamin A 139.22 mcg_rae Moderate
- Vitamin C 43.7 mg Good Source
- Vitamin D 1.17 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Celery
- Onions 🧅
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