Go Back
+ servings
Vegetable Chowder is so cheesy and full of fresh veggies like broccoli, carrots, celery, potatoes, and corn! Even kids will eat this veggie-packed chowder recipe.
Print

Cheesy Vegetable Chowder

Vegetable Chowder is so cheesy and full of fresh veggies like broccoli, carrots, celery, potatoes, and corn! Even kids will eat this veggie-packed chowder recipe.
Course Soup
Cuisine American
Keyword vegetable chowder
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 people (1 cup each)
Calories 294kcal
Author Jessica

Ingredients

  • 2 tablespoons butter
  • 1 onion white or yellow onion
  • 1 cup finely chopped celery
  • 2 cans (14.5 oz each) chicken broth
  • 3 cups peeled and chopped potatoes I use red potatoes
  • cups thinly sliced carrots
  • cups chopped broccoli fresh broccoli not frozen
  • 2 cans (15 oz each) corn do not drain
  • 1 can (15 oz) creamed corn
  • 2 cups milk whole milk or 2%
  • 1 packet (2.6 oz) country style gravy
  • 8-12 oz Velveeta cubed

Instructions

  • In a large soup pot, over medium-high heat, add butter, onion, and celery. Stir and cook for about 5 minutes.
    * If temperature is too hot turn it down because you don't want the onions or celery burning
  • Add the chicken broth and peeled & chopped potatoes to the soup pot. Bring it to a boil. Once boiling, reduce heat to medium and let it cook for 15 minutes or until potatoes are easily pierced with a fork.
  • Add broccoli, celery, corn, and canned corn to the soup pot. Stir together and bring to a boil. Once boiling, reduce heat to medium and let it cook for 15 minutes.
    * At this point I will usually cover the pot with the lid to help everything cook faster
  • In a glass measuring cup or bowl, add the contents from the gravy packet and the milk. Stir with a whisk until it's mixed well.
  • Once carrots & broccoli are cooked, add the milk and gravy mix, and cubed Velveeta cheese into the soup pot. Stir and let it cook for about 5-10 minutes until everything is combined and Velveeta is melted.
    * It's important to not let the Velveeta burn/boil once you add in. Turn down the heat of needed.
  • Leftovers keep well in a covered container in the fridge for about 3 days. I heat up leftovers in the microwave but you can also heat them up in a soup pot on the stove top.

Notes

Gravy : It's important to use the country style gravy because it is a white gravy. Anything else will turn your soup brown which is just not appetizing. 
Velveeta : Just try it! I've used 8 oz and 12 oz before in this recipe and it's fine with either. Obviously the more Velveeta the cheesier the chowder tastes. 
Chicken Broth : I use one can of reduced-sodium chicken broth + one can of regular chicken broth. 

Nutrition

Calories: 294kcal | Carbohydrates: 48g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 881mg | Potassium: 906mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3969IU | Vitamin C: 41mg | Calcium: 222mg | Iron: 2mg