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Cheesy Vegetable Chowder Recipe

Cheesy Vegetable Chowder Recipe

Make ahead and store in serving-size potions using Ziploc® Twist 'n Loc containers.—Taste of Home Cooking School
TOTAL TIME: Prep: 10 min. Cook: 20 min. YIELD:8-10 servings


  • 1/2 cup each finely chopped carrot, celery and onion
  • 1/4 cup chopped sweet red pepper
  • 8 tablespoons butter, divided
  • 4 cups chicken broth
  • 3 cups fresh broccoli florets
  • 1 medium potato, peeled and diced
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup all-purpose flour
  • 1 can (12 ounces) evaporated milk
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • Additional shredded sharp cheddar cheese, optional


  • 1. In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender.
  • 2. Meanwhile in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir just until cheese is melted.
  • 3. Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired. Yield: 8-10 servings.

Reviews for Cheesy Vegetable Chowder

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kblackbird User ID: 1427193 168676
Reviewed Jan. 25, 2014

"I used a bag of frozen broccoli florets, a can of sliced carrots, added at the end, and a can of condensed cream of broccoli soup since we prefer a thicker soup. It was excellent."

lydiawoz User ID: 1016707 102778
Reviewed May. 2, 2013

"I made this soup with a California blend vegetable mix (broccoli, cauliflower, carrots). It was delicious and I will definitely make this again."

ArianeDawn User ID: 4428953 108671
Reviewed Jun. 16, 2012 Edited Jan. 4, 2014

"this soup is delicious! I made the full recipe and ate it all my self over several lunches and dinners! Got a little kick to it and I think I would cut the cayenne in 1/2 or more if serving to my children. easy too! Kind of tastes like cream of cheese and broccoli soup, but its nice with the extra vegetables!"

sirsingsalot User ID: 4237956 188479
Reviewed Jan. 23, 2012

"I would like to see the nutritional info for this before making. Does anyone have it? TOH?"

bluemoon46 User ID: 5501811 185820
Reviewed Oct. 9, 2010

"This was great! Not to difficult and tasted wonderful!"

srliving User ID: 4326619 170020
Reviewed Jan. 23, 2010

"This has become my new favorite soup! I saw it prepared at a cooking school I went to and it smelled so good I had to try it at home. Even my toddlers love it! I substitute frozen broccoli for the fresh with really good results."

Jootz User ID: 719 188477
Reviewed Jan. 8, 2010

"This recipe is wonderful in these cold winter months. It's quick and easy to make...and the leftovers are just as wonderful."

chferguson User ID: 4631081 211349
Reviewed Nov. 28, 2009

"In a word FANTASTIC!"

lbailla1 User ID: 1814645 187379
Reviewed Nov. 15, 2009

"This was a perfect meal for Sunday afternoon with hearty bread-yum!"

Rob22 User ID: 4300809 127921
Reviewed Oct. 20, 2009

"I saw this recipe in the ToH Fall 2009 magazine; the picture of the made dish made it inviting hence it looked delicious, so I made it for the family. It was an instant hit and definitely into the future meal plan of our Tuesday and Thursday soup and salad supper."

LTheresa User ID: 3210275 185817
Reviewed Oct. 15, 2009

"easy and sooo good. Used a little less cayenne pepper and reduced butter; also steamed vegetables but outstanding. Lois S"

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