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Creamy Vegetable Chowder with Cheddar & Herbs

This comforting chowder is packed with vibrant veggies and creamy goodness, perfect for chilly evenings and busy weekdays.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Comfort Food, Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Chowder Base
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 medium potatoes, peeled and cubed
  • 4 cups vegetable broth Can use low-sodium broth
  • 1 cup corn Fresh, frozen, or canned
  • 1 cup green beans, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • 1 cup heavy cream Can substitute with half-and-half or coconut milk
  • 1 cup shredded sharp cheddar cheese
  • Salt and pepper to taste
  • Fresh herbs (like parsley or chives) for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they’re glossy and fragrant—about 3-4 minutes.
  2. Stir in the carrots and potatoes. Cook for another 5 minutes.
  3. Pour in the vegetable broth and bring it to a gentle simmer. Toss in the corn, green beans, thyme, and rosemary. Let it simmer for about 15-20 minutes, or until the veggies are fork-tender.
  4. Stir in the heavy cream and bring the chowder back to a simmer.
  5. Add the cheddar cheese and stir until it’s melted and incorporated.
  6. Season with salt and pepper to taste.
  7. Ladle the chowder into bowls and garnish with fresh herbs. Serve with crusty bread.

Notes

You can swap in different vegetables like spinach or zucchini for variety. For a heartier chowder, consider adding diced chicken or ham. Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen without cheese for longer storage.