Cheesy Vegetable Chowder Recipe -
Cheesy Vegetable Chowder  Recipe
  • READY IN 45 mins

Cheesy Vegetable Chowder

Recipe by  

"If you love cheese and you love vegetables, you'll love this soup!"

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Ingredients Edit and Save

Original recipe makes 8 quarts Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
  2. Stir in corn, peas and green beans and continue to cook on low heat.
  3. Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2003

I'm just starting out, when it comes to making soup. I saw this recipe and I had to try it. Best decision I've ever made. My family loves it, and it still tastes great from the microwave. I highly recommend this recipe to anyone who enjoys a hearty chowdered soup like me. Can't wait to make it again, and again!

Most Helpful Critical Review
Jul 13, 2003

I cooked this for a few of my vegetarian relatives and they loved it! A wonderful blend of vegetables and cheese! Needs to be more creamy and thick though.

Jul 13, 2003

I made a kettle of this for the first time for my husband's family - with fresh baked loaves of caraway rye and wholegrain bread - What a simple recipe and soooooo delicious!! Making it ahead of time and just warming it to serve allowed me to enjoy my family! I did minor changes - I used small bags of frozen peas and beans and broccoli instead of the canned peas and fresh beans. This is a keeper!!

Jul 13, 2003

My husband and I loved this soup. I made a few tasty additions in vegetable preference, including chunks of zucchini, green onions, and lima beans. I also added an 8 oz can of tomato sauce and some basil,oregano,and parsley. I used more water than suggested and slightly less flour. Precooked orzo pasta mixed in gave it more substance. We will def. make this again! :)

Jul 13, 2003

I tried this recipe last night. Our family loved it!!! It is now my favorite soup recipe. I added brocolli instead of green beans.It's a very versatile recipe; use veggies you have on hand. To make it easier,add frozen mixed veggies!!!!Thanks Candice!

Jul 13, 2003

I made this soup with my Kindergarden class and they loved it! It was very easy and very yummy. I got childern to eat veggies that normally wouldn't. I used graded chedder cheese instead of processed and it work just fine. I also used frozen peas for a bit more texture, canned are to mushy. I will be adding this soup to my regular cooking for my family.

Jul 13, 2003

This is awesome. My husband who hates soup loved this. A huge hit even with my picky 2yo daughter. She asked for seconds. My husband does not like "thin" foods so I added a can of cheddar cheese soup undiluted and it made it perfect. I also added a can of chopped clams drained of course. Wonderful soup.

Feb 22, 2007

This was pretty good. Something about it made it taste kind of sweet, though- maybe it is the combo of velveeta and peas?


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  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 21.2 g
  • 7%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 810 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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