Cheesy Vegetable Chowder

Cheesy Vegetable Chowder

90 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  CANDICEC56

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

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Adjust Servings

Original recipe yields 8 quarts



  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 (90)

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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!



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!!



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! :)

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Amount Per Serving (32 total)

  • Calories
  • 171 cal
  • 9%
  • Fat
  • 7.4 g
  • 11%
  • Carbs
  • 21.2 g
  • 7%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 810 mg
  • 32%

Based on a 2,000 calorie diet



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Vegetable Chowder


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Vegetable Bacon Chowder