
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.

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.