Mouthwatering Cheesy Vegetable Chowder

Category: Comforting Bowls for Every Season

A hot bowl of this thick, rich chowder comes loaded with chopped carrots, crisp celery, loads of broccoli, potato bites, and sweet corn. All those veggies simmer in a milk-based sauce that stays silky, and handfuls of gooey Velveeta bring everything together. It's a great option for picky eaters, with every spoonful bursting with color and cheesy goodness. Let it bubble until the veggies soften up, then stir in plenty more cheese for cozy, crowd-pleasing bowls. You'll want seconds at family dinners or when you need something bright and creamy on chilly nights.

Barbara Chef
Updated on Mon, 16 Jun 2025 00:31:54 GMT
Chunky vegetable chowder with cheese, scooped by a wooden spoon. Highlight
Chunky vegetable chowder with cheese, scooped by a wooden spoon. | cookwithcarla.com

A steaming bowl of cheesy veggie chowder always takes me back to lazy weekends with my family hanging out in the kitchen. You get a creamy cheesy swirl and tons of good stuff like corn, potatoes, carrots, and broccoli packed into every bite. Trust me—it's pure comfort when you want something hearty and full of flavor.

The first time I made this chowder was a gloomy rainy day and my kids were storming the kitchen wanting something hot. Now whenever the soup pot comes out, they're stoked. It's a dinner we all get excited for.

Tasty Ingredients

  • Cubed Velveeta cheese: makes this super creamy and cheesy, melts right in, and you can always toss in more or less depending on how cheesy you feel
  • Whole or two percent milk: helps keep the soup smooth and gives it extra heartiness; go with whole milk if you want it extra rich
  • Canned creamed corn and regular corn: both add sweetness and make everything taste even silkier—try to pick low-sodium cans if you can
  • Chopped broccoli: brings pops of green and tasty crunch; aim for tight, vibrant florets
  • Fresh carrots, thinly sliced: super easy, they add sweetness and color; you don't have to peel baby carrots
  • Red potatoes: hold their shape and keep things creamy without falling apart; go for smooth, sprout-free potatoes
  • Chicken broth: ties all the flavors together—mix regular and low-sodium if you want to control saltiness
  • Celery: brings out a nice subtle crunch and depth; use bright green, snappy stalks
  • Diced onion: use white or yellow; it brings out a sweet note and layers in a ton of flavor
  • Butter: adds extra richness to kick things off; grab unsalted for better flavor control
  • White gravy packet: the secret to thickening and giving a down-home creamy finish—make sure it's the white kind for best taste and a nice color

Easy Step-by-Step

Scoop and Serve:
Dole out the chowder in nice big bowls and dig in while it's piping hot. Goes great with crusty bread or crackers, so don't forget those sides!
Finish It Up With Cheese:
Pour your milk and gravy mix in with the cubed Velveeta. Turn the heat low to medium and stir nonstop for five to ten minutes so it melts and everything comes together. Keep it from sticking by stirring lots, and if it starts boiling too hard, lower the heat.
Get the Creamy Mixture Ready:
Whisk together the gravy packet and milk in a bowl or measuring cup. Whisk until silky and no lumps are floating around. This blend makes sure your chowder is smooth every time.
Add the Veggies:
Toss in the carrots, broccoli, both types of corn, and stir well. Bring it to a gentle boil again, then lower the heat and let it all mellow together for about fifteen minutes. Put a lid on to help them soften up faster.
Cook Up Potatoes With Broth:
Pour chicken broth in, add potatoes, and bring to a low boil. Drop the heat and cook for fifteen minutes until potatoes are easy to poke with a fork. This gives them a chance to soak in all that flavor.
Start the Base:
Let butter melt over medium-high heat. Add onions and celery, then stir and cook until onions are smelling good and the celery is just getting soft—about five minutes. That's your flavorful base.
A wooden spoon scoops up chunky cheesy chowder from a bowl. Highlight
A wooden spoon scoops up chunky cheesy chowder from a bowl. | cookwithcarla.com

Every time I cut up that big square of Velveeta I can't help but think of my dad by my side, grating carrots and sharing stories about growing up. Cheese and veggies together always make for happy faces and lots of second helpings.

Smart Storage

Let the chowder cool a bit before moving leftovers to airtight containers and popping them in the fridge. It'll keep for about four days and stays nice and tasty. If you want to freeze it, cool it first, then split it into freezer containers. Thaw it in the fridge before warming up on the stove—stir often and splash in a little milk if it gets too thick.

Switching Ingredients

For a meatless version, swap in veggie broth instead of chicken. No red potatoes? Yukon gold or smaller russets work, too. If Velveeta isn't your thing, try another cheese that melts well, though it might not be as smooth. If you’re out of creamed corn, just use another can of corn and mash part of it up for creamy texture.

How To Serve

This cheesy chowder's honestly a meal on its own, but try it with warm bread or oyster crackers for the full experience. Top with a handful of crispy bacon bits or some cooked ham for a boost of protein. I also like to sprinkle chopped green onions or fresh parsley on top to brighten it up.

Where It Comes From

Cheesy veggie chowder borrows from classic American comfort food—stretching pantry staples into something warm and filling. The New England chowder style uses whatever veggies are on hand, lots of dairy, and an easy touch. This cheese-filled twist gives a nod to tradition while making it modern and perfect for anyone who loves their greens. You'll spot this one often at potlucks and family get-togethers because it’s rich without being too heavy.

Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Fresh is best for crunch, but thawed frozen broccoli works too. Just drain it well and toss it in late so it doesn't turn too soft.

→ What type of potatoes work best?

Red ones keep their shape while simmering. Yukon Golds go creamy, if that's your thing. Try to skip Russets, since they fall apart pretty fast in soup.

→ How can I lighten this chowder?

Swap in low-fat milk and use less Velveeta. Adding a bit more broth will thin it out without losing a creamy feel.

→ Is there a vegetarian version?

Definitely! Just use veggie broth instead of chicken and you'll keep all the cozy flavors with zero meat.

→ Can this chowder be made ahead of time?

Absolutely. Just heat it gently on the stove, stirring a lot, and pour in some milk if it tightens up in the fridge.

→ What can I serve with this chowder?

Grab some warm biscuits, thick toasted bread, or a crisp green salad to make your meal extra satisfying.

Veggie Cheese Chowder

Creamy chowder loaded with potatoes, brightly colored veggies, broccoli, and melty cheese. It's thick, full of flavor, and super comforting.

Prep Time
20 min
Cook Time
40 min
Total Time
60 min

Category: Soups & Stews

Difficulty: Easy

Cuisine: American

Yield: 10 Servings (10 cups)

Dietary Preferences: ~

Ingredients

→ Vegetables

01 1.5 cups of fresh broccoli, diced up
02 1.5 cups carrots, thinly sliced
03 3 cups red potatoes, peeled and cut up
04 1 cup celery, chopped up small
05 1 medium yellow or white onion, minced

→ Canned Goods

06 2 cans (425 g each) corn, don't drain
07 1 can (425 g) creamed corn
08 2 cans (410 g each) chicken broth

→ Dairy & Cheese

09 340 g Velveeta cheese, cut into cubes
10 2 cups milk, use whole or 2%
11 2 tablespoons of butter

→ Dry Mix

12 1 packet (74 g) of country white gravy mix

Steps

Step 01

Taste it now. If you want, add some salt or pepper. Dish it up in bowls while it's still steaming.

Step 02

Toss in the cubes of Velveeta and pour that milk-gravy mix into the pot. Stir it a lot so nothing sticks. Keep going till the cheese is totally melted and everything looks smooth. Don’t let it boil or the cheese might burn.

Step 03

Grab a separate bowl or big measuring cup. Mix that packet of gravy with the milk. Whisk it until no more lumps show up.

Step 04

Chuck in the creamed corn, undrained canned corn, the broccoli, and then the carrots. Give it a good stir and let it come to a light boil. Once it does, turn the heat to medium and let it cook about 15 minutes. Cover the pot if you want it to go faster.

Step 05

Pour in chicken broth and dump in the potato pieces. Crank up the heat to make it boil. Once it’s bubbling, turn it down and simmer till the potatoes feel soft—should take about 15 minutes.

Step 06

Start by melting the butter in your soup pot on medium-high. Put the onion and celery in. Stir them around and cook for 5 minutes or so until they smell great and are soft.

Notes

  1. Mix low-sodium with regular chicken broth to keep things tasty but not super salty.
  2. Save time by grabbing baby carrots and slicing them up. Leaves the peeler in the drawer.
  3. Country white gravy mix keeps the soup looking nice and not weirdly colored.
  4. Throw in extra Velveeta if you want it cheesier. Make it how you like.

Required Equipment

  • Soup pot, nice and big
  • Knife and a chopping board
  • Measuring cups and measuring spoons
  • A whisk
  • Mixing bowl or a large measuring cup

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • There's milk, butter, and Velveeta cheese in this
  • A lot of gravy mixes out there have gluten

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 294
  • Fat: 8 g
  • Carbs: 48 g
  • Protein: 12 g